Ponche Navideño (Calientito)

The lady in the front row is Agustina Luna from Mineral de Pozos, Guanajuato, Mexico. She's the great-grandmother of Guillermo Granados, Store Manager at Food City Ranchland

Submitted by Guillermo Granados

“This recipe has been in my family for several generations starting with my great-great-grandmother Ma Concepción Saturnina del Carmen. During this holiday season it is a long-awaited time for my family to get together and drink together this drink that means a lot to us as it means family time.”

Warm up your holiday season with Guillermo Granados' Ponche Navideño, a family treasure that has stood the test of time, originating with his great-great-grandmother, Ma Concepción Saturnina del Carmen.

Ingredients:

If You Shop at Estrella:

• Cinnamon sticks (6oz), Aisle 1

• Tamarind (16oz), Aisle 1

• Guayaba (2 ½ lb), Produce

• Hibiscus (16oz), Aisle 1

• Apples (3 lbs), Produce

• Sugar Cane (3 lbs), Produce

• Raisins (8oz), Aisle 3

• Pitted Prunes (8oz), Aisle 3

• Sugar (to taste), Aisle 3

• Tejocotes (Hawthorns) (3 lbs), Produce

• Large Stockpot, Aisle 1

If You Shop at Ranchland:

• Cinnamon sticks (6oz), Aisle 9B

• Tamarind (16oz), Aisle 9B

• Guayaba (2 ½ lb), Produce

• Hibiscus (16oz), Aisle 9B

• Apples (3 lbs), Produce

• Sugar Cane (3 lbs), Produce

• Raisins (8oz), Aisle 10A

• Pitted Prunes (8oz), Aisle 10A

• Sugar (to taste), Aisle 9A

• Tejocotes (Hawthorns) (3 lbs), Produce

• Large Stockpot, Aisle 1A

Directions:

1. Place water in a large stockpot. (32qt)

2. Add the sugar and cinnamon to cook for about 15 minutes. If we are using fresh Tejocotes, we add them with the sugar and cinnamon, since they take longer to soften.

3. Add the chopped guayabas, apples, and prunes along with the rest of the
   ingredients like the sugar cane sticks, tamarind pods or hibiscus flowers

4. Simmer for about 1 hour. Serve hot in mugs, ladling in some of the fruit and enjoy.

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