Mexican Hot Christmas Fruit Punch

Ingredients

• 3 lbs small crabapples (tejocotes)
• 2 lbs peeled sugar cane, in chunks
• 3 lbs golden delicious apples
• 3 lbs guavas, skinned
• 3 cups brown sugar, adapt to taste
• 2 lbs pitted prunes
• 30 g cinnamon sticks
• 1 orange rind, without whitish underskin, in small squares
• 2 whole cloves
• 20 tamarind pulp, pods peeled (or 20 jamaica flowers)
• 6 liters water
• rum

Directions

1. 1

   Place the crab apples in a pot with water and bring to a boil.Once it has boiled turn off heat and take off peel and pits.

2. 2

   In another pot, preferably of Mexican clay pottery, pour the 6 litters of water and turn heat to high.

3. 3

   Meanwhile peel and chunk the sugar cane.

4. 4

   When the water has begun boiling put in the peeled and pitted crab apples and the chunked sugar cane and simmer for 45 minutes.

5. 5

   Also chunk the golden delicious apples and the peeled guavas and add to the brew. Simmer for another 30 minutes.

6. 6

   Add the sugar and on the next boil, add the.

7. 7

   orange peel bits and the cinnamon, the prunes and the cloves. Simmer until cinnamon and cloves release their flavor and just before serving add rum to taste.

8. 8

   Serve hot.

9. 9

   Optional: You can add a couple of slices of drained canned peaches when serving.