Share the cheer of the Season with all your guests!

8 inches stick cinnamon, broken
1/2 teaspoon whole cardamom, coarsely crushes
2 12-ounce cans apricot nectar
3 cups orange juice
1 24-ounce bottle white grape juice
1/4 cup lemon juice
2 tablespoons brown sugar
lemon slices (optional)
stick cinnamon (optional)

Tie the 8 inches stick cinnamon and the cardamom in a cheesecloth bag. In a large saucepan combine apricot nectar, orange juice, grape juice, lemon juice, brown sugar, and spice bag. Bring to boiling. Reduce heat; cover and simmer 15 minutes. Remove spice bag. Transfer to punch bowl. If desired, float round lemon slices with short pieces of cinnamon sticks inserted in the center. Makes 18 4 ounce servings.


  • This punch is beautifully served in a silver punch bowl.
  • For a splendid punch table, try serving 5 or more different types of punch; hot and cold, each heavily garnished and in different style punch bowls. Your guests, will love your style and enjoy sampling several with their meal or buffet.
  • If you don’t have a separate punch table, try using them as your centerpieces on your tables and decorating with snippets of holly to form a wreath.
  • Fill decorative punch cups with flavored creams, sugar, whipped cream and fresh nutmeg to garnish.

Nothing good or great can be done in the absence of enthusiasm. ~ Tom Peters