This fruity punch works for any holiday party. Cookbook author Marcela Valladolid and her aunts sip this as they make tamales--along with straight nips of Valladolid's own añejo (aged) tequila, Hacienda de la Flor, which she makes with her brother Antonio. This recipe is adapted from one in Valladolid's cookbook Mexican Made Easy (Clarkson Potter, 2011).
3 1/2 cups apple juice
8 cinnamon sticks (3 in. long), divided
2 oranges, thinly sliced crosswise
1 to 2 tbsp. granulated sugar
1 cup tequila reposado
2 tablespoons diced dried apricots
2 tablespoons diced golden raisins
2 tablespoons diced dried cranberries
1/2 firm-ripe Anjou pear, cored and cut into 1/4-in. dice
1/2 Fuji apple, cored and cut into 1/4-in. dice
How to Make It
Combine apple juice and 1 cinnamon stick in a large heavy pot. Bring to a boil, reduce heat, add orange slices, and simmer uncovered 10 minutes. Strain into a heatproof bowl and press on oranges to extract juices; discard oranges (save cinnamon stick). Stir in sugar, tequila, and dried fruit. Let steep 1 minute, covered.
Divide dried and fresh fruit among 8 heatproof glasses or cups and ladle in punch. Add a cinnamon stick to each.