This morning I started thinking how nice a warm mug of homemade cider would be. I haven’t yet purchased any this season, but the idea of the perfume of an apple harvest wafting through the house while I worked sounded brilliant. Not brilliant enough for me to go to the store, but brilliant enough for me to ponder if Millie had any recipes for holiday ciders or holiday punch.
HA HA HA HA HA
Those of you who may be familiar with Millie’s recipe rolodex are probably laughing with me because her rolodex contains a recipe for everything. And then some. I flipped through the rolodex until I landed on the, yup, holiday punch section, and found a massive collection. Most of the recipes she saved were from the late 70’s and early 80’s and involved the fine art of percolation. (Most recipes were called something fabulous followed by, “a percolator punch”.)
Not owning a percolator, 97 percent of the recipes were set aside. (although I imagine there are percolator hacks out there, should I ever opt to investigate…) All of the mulled cider recipes she saved were of the percolator persuasion.
The rest of the holiday punch recipes involve cans of frozen juice. I remember some of them. I’m pretty sure I attended a function or party where she served “Golden Fruit Punch”. Because I am now in a heady bliss of memories of sugar highs of my youth I will share the fabulous recipe with you.
GOLDEN FRUIT PUNCH
(Southern Living, December 1980, page 177)
1 (12 oz) can frozen orange juice concentrate, thawed and undiluted
1 (12 oz) can frozen lemonade concentrate, thawed and undiluted
1 (46 oz) can unsweetened pineapple juice
1 quart apricot nectar
2 cups unsweetened grapefruit juice
2/3 cup sugar
1 (33.8 oz) bottle of ginger ale (chilled)
Orange slices (optional)
Lemon slides (optional)
Combine juices and sugar in a punch bowl and stir until sugar dissolves. Chill. To serve add ginger ale and ice cubes or ice ring. Garnish with orange and lemon slices if desired. Yield: about 4 1/2 qt.