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A toast to 2014, with many great recipes to come

January 20, 2014

Fruit-based punches spiked with alcohol are a traditional holiday beverage throughout Mexico. So, for your toasting pleasure, we bring our season of Christmas and New Year’s recipes to a close with two recipes, one of which is primarily prune-based and a second that uses a variety of fruits, including tejocotes and guavas.


El Libro Clásico de la Navidad en México (1998) by Sebastián Verti. UTSA Libraries Special Collections.

El Libro Clásico de la Navidad en México (1998) by Sebastián Verti. UTSA Libraries Special Collections.

Verti, Sebastián. El Libro Clásico de la Navidad en México (México, D.F. : Editorial Diana, 1998). [GT4987 .V47 1998]

Ponche de Ciruelas (55)

Ingredientes

  • 12 ciruelas-pasa sin hueso
  • 2 cascaritas de naranja
  • 1 taza de ron
  • 1 pizca de canela en polvo
  • ½ taza de azúcar
  • Jugo de dos naranjas
  • Jugo de un limón

Elaboración

Hierva las ciruelas en seis tazas de agua (unos 15 minutos). Cuando estén suaves, agregue los demás ingredients en el agua hirviente. Pude tomarse, además, frío.


Plum Punch (55)

Ingredientes

  • 12 pitted prunes
  • 2 orange peels
  • 1 cup of rum
  • 1 pinch of ground cinnamon
  • ½ cup sugar
  • juice of two oranges
  • juice of one lemon

Preparation

Boil prunes in six cups of water for about 15 minutes. When tender, add the other ingredients to the boiling water. May drink hot or let cool.


Origen y significado de las tradiciones decembrinas (1986) by Museo Nacional de Culturas Populares (Mexico). UTSA Libraries Special Collections.

Origen y significado de las tradiciones decembrinas (1986) by Museo Nacional de Culturas Populares (Mexico). UTSA Libraries Special Collections.

Museo Nacional de Culturas Populares (Mexico). Origen y significado de las tradiciones decembrinas. ([México]: Museo de Culturas Popolares, SEP, 1986.) [GT4987.16 .M87 1986]

Ponche Navideño (65-66)

Victoria E. Erossa de Gómez
Primer lugar.

Ingredientes

Rinde 20 porciones

  • 1 kg. tejocote
  • ½ kg. de guayaba
  • 250 g. de ciruela pasa
  • 100 g. de pasitas
  • 1 kg. de caña
  • ½ kg. de azúcar
  • 1 rama de canela
  • agua, la necesaria
  • ron al gusto

Modo de preparación

  1. Hervir los tejocotes, lavados, durante 10 minutos.
  2. Pelar los tejocotes, antes de que se enfríen.
  3. En un cazo grande de barro, hervir el agua con azúcar y canela.
  4. Pelar la caña, quitar rodetes, cortar en trozos pequeños y agregarlos al agua hirviente.
  5. Cortar la guayaba en gajos.
  6. Agregar la guayaba cortada, las ciruelas pasas y las pasitas al agua hirviente.
  7. Hervir dos horas a fuego lento, agregando más agua si se requiere.
  8. Servir caliente y agregar ron al server, si se desea (Debe servirse en jarro de barro y llevar frutas).

Christmas Punch (65-66)

Victoria E. Erossa de Gómez
First place.

Ingredients

Makes 20 portions

  • 1 kilogram tejocotes
  • ½ kilogram guava
  • 250 grams prunes
  • 100 grams raisins
  • 1 kilogram sugarcane
  • ½ kilogram sugar
  • 1 cinnamon stick
  • Sufficient water
  • Rum to taste

Method of Preparation

  1. Boil the tejocotes (previously washed) for 10 minutes.
  2. Peel the tejocotes before they cool.
  3. En a large clay pot, boil the water with sugar and cinnamon
  4. Peel the sugarcane, remove the coils, cut into small pieces and add to the boiling water.
  5. Cut the guavas into wedges
  6. Add the sliced guavas, the prunes, and the raisins to the boiling water.
  7. Simmer for two hours at low heat, adding more water as needed.
  8. Serve hot and add rum as you serve it, if desired (Should be served in clay mugs containing some of the fruit from the punch)
Note: Although tejocotes are rarely available fresh, you can often find them bottled or canned.
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