Yam punch
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | mediums | Size yams |
| 2 | quarts | Water |
| 1¾ | cup | Pineapple juice |
| 1 | can | (12-oz) frozen orange juice; undiluted |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Nutmeg |
| 1½ | cup | Sugar |
| ¼ | cup | Lemon juice |
| ½ | teaspoon | Cinnamon |
| ¾ | teaspoon | Mace |
| 3 | quarts | Ginger ale |
| 1 | pinch | Cloves |
Directions
Cut up and boil yams in water until tender. Set aside. Mix and bring to a boil pineapple juice, orange juice, salt, nutmeg and cloves. Blend the cooked yams and fruit juice mixture together. Mix and cook for 10 minutes the sugar, lemon juice, cinnamon, mace. Add to the yam mixture and blend all together well. Pour over ice and add ginger ale just before serving.
Punch may be made ahead and frozen. Allow 6 hours to defrost. Add ginger ale after defrosted.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .