Mulled Apple Champagne Punch6 Reviews
- Prep: 1 min
- Cook: 10 min
- Ready In: 11 min
“A clear, golden sparkly punch. This makes 18 - 5 ounce glasses. I suggest you plan on several glasses per person unless many guests are teetotalers. I was greatly embarrassed to see how quickly it was disappearing, and ended up with a greatly diluted version before long. I just had to keep adding regular white wine to the mix when the second batch started to empty out. Punch is not hugely popular here, but it certainly was that night!” - by DEBBIE FRIEND
Original recipe yields 18 servings
- In a saucepan, combine pumpkin pie spice and orange zest to apple juice concentrate. Bring to a boil and simmer 10 minutes. Remove from heat. In a large pitcher, combine spiced apple juice concentrate and white wine. Chill in refrigerator overnight.
- Strain the wine mixture through a coffee filter, being careful not to disturb the spices which have settled to the bottom of the pitcher.
- Just before serving, slide in the ice ring. Slowly pour the champagne down the side of the bowl to retain as much carbonization as possible.
- To make Ice Ring: In a ring shaped mold, combine pineapple chunks, orange slices and maraschino cherries. Pour in just enough water to hold the fruit together in the ring. freeze overnight.
Reviews (6)Rate This Recipe
"This punch was excellent! It smells and tastes great! Previous reviewer is right, though. I doubled the batch, and still ran out! Everyone just loved it! The Champagne adds the fizz, and it is delight..." See moreful. On the second batch, I used slightly less of the mulled wine, and more of the champagne, because the spices are strong. Not to worry, though. We used up the leftover mulled wine with more champagne the next weekend! It seems to keep quite a while."
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