Hot Spiced Cider and Rum Punch

From Chef Emeril Lagasse

 

Ingredients

3 small oranges

3 tablespoons whole cloves

8 cups (1/2 gallon) apple cider

2 cinnamon sticks

1 1/2 cups light or dark rum

 

Preparation instructions
Prick the oranges with a fork and stud with the cloves. Place in a punch bowl or chafing dish. Heat the cider with the cinnamon sticks in a large saucepan. Pour over the oranges and add the rum.  Serve warm in punch cups.

 

Makes 12 servings

 

 

 

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