The base for our Apple Pie Punch is old fashioned Apple Cider. Apple cider is seasonally produced in autumn. It is traditionally served on the Halloween, Thanksgiving, Christmas, and various New Year’s Eve holidays, sometimes heated and mulled.
The base for our punch is old fashioned Apple Cider. Apple cider (also called sweet cider or soft cider or simply cider) is the name used in the United States and occasionally in Canada for an unfiltered, unsweetened, non-alcoholic beverage made from apples. Though typically referred to simply as “cider” in the United States, it is not to be confused with the alcoholic beverage known as cider in other places, which is called “hard cider” in the US.
It is the liquid extracted from an apple and all its components, that is then boiled to concentration. The liquid can be extracted from the apple itself, the apple core, the trimmings from apples, or apple culls. Once pressed mainly at farmsteads and local mills, apple cider is easy and inexpensive to make. It is typically opaque due to fine apple particles in suspension and generally tangier than commercial filtered apple juice, but this depends on the variety of apples used. Cider is typically pasteurized to kill bacteria and extend its shelf life, but untreated cider is common. In either form, apple cider is seasonally produced in autumn. It is traditionally served on the Halloween, Thanksgiving, Christmas, and various New Year’s Eve holidays, sometimes heated and mulled. 
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Apple Pie Punch
- large saucepan
Apple Pie Punch
- 1/2 gallon apple cider
- 2 cups orange juice
- 20 whole cloves
- 8 cinnamon sticks
- 1 large apple
- Place cider, orange juice, cloves, and cinnamon sticks in large saucepan; bring to boil.
- Reduce heat to low; simmer 10 minutes.
- Remove pan from heat and let stand 30 minutes.
- Strain cider (reserving cinnamon sticks); chill for 1 hour.
- Cut across apple forming around 1/4-inch-thick slices.