December it is a time of flavors, colors, smells, textures, sensations ...
Mexican cuisine is celebrating on your palate. Tejocotes are mixed with fruits, nuts and essences to remind us that it is a special time, of union, of family recipes ...
In this recipe, we must be purists, talking about making substitutions perhaps for some Mexican mothers can be an affront to their memories and generational recipes. So with a lot of respect, affection and balance… enjoy it as it should be… purely Mexican!
Ingredients
1 ½ kilo of tejocotes
1 ½ kilo of prune pitted
1 whole piloncillo
¼ kilo of cooked tamarinds
½ kilo of cooked hibiscus
¼ kilo of peanuts
½ kilo of raisins without seed
1 vanilla bean
1 kilo of guavas
1 kilo of apples
1 sugar cane
1 branch of cinnamon
¼ kilo of walnuts
Brandy
1/4 of a liter of hot water
20 liters of water
Preparation method
Wash all fruits beforehand. And start cutting them into pieces.
At the same time, the flowers of Jamaica must be cooked and boiled, to then be strained.
Add water to a large pot. Add the cinnamon and brown sugar together with the alcohol and water. Reduce until the piloncillo falls apart.
Add the cinnamon, tamarind, vanilla, prunes, and hibiscus and simmer for 30 minutes.
After this add the rest of the ingredients, and leave the peanuts and nuts.
Finally, the touch of Brandy! Let cool and enjoy, with balance, of course!
If you liked this Christmas fruit punch, you may be interested in learning how to prepare a delicious Ron Pope homemade too!
Frequently asked questions from our readers:
brandy peanuts cane cinnamon plum green bean fruits guavas Jamaica apples Christmas nuts raisins piloncillo Punch tamarinds hawthorn
Last modified: March 21, 2024