It has been a couple months since the last time I published a recipe but with Thanksgiving, now Christmas and a couple new projects we have been working on it has been difficult to sit in front of my computer and share with you all what I’ve been cooking lately but I assure you that this recipe, although simple, will not disappoint.
As I said, with Christmas just around the corner, I am reminded of the traditions we have in my family. Tamales, buñuelos, and ponche were a must when I was growing up.
Traditionally known as Calientitos (little hot ones), Mexican Fruit Cider is a holiday season favorite. It is prepared mainly in Mexico, Guatemala, Venezuela and Germany.
Some of the main ingredients of this tea-like hot drink are tejocote fruit, guava, apple, prunes, sugar cane, cinnamon and piloncillo. Nowadays it is pretty easy to find all these ingredients. You can get them in any Mexican grocery store or online.
If you can’t find fresh tejocotes, don’t worry, you can buy them canned. Just add them along with the rest of the fruit instead of cooking them along with the sugar cane.
- 1 cup Sugar
- 3 Cinnamon Sticks
- 3 oz Piloncillo
- 2 oz Hibiscus Flower (Jamaica)
- 1 lb Tejocote Fruit
- 4 Cane Sugar Sticks
- 5 Apples
- 1 lb Guava
- ½ lb Prunes (pitted)
- 4 Oranges
- Wash and disinfect all fruits; slice tejocotes and guavas by half, quarter apples, peel oranges and separate all segments.
- Peel sugar cane, slice in horizontally in quarters and cut down to 2 inch sticks
- In a large pot add 5 quarts of water, sugar, cinnamon sticks hibiscus flowers and piloncillo. Bring to a boil.
- Let boil for 10 minutes and remove cinnamon sticks and hibiscus flowers
- Add the tejocote fruit and sliced sugar cane
- Boil for 5 minutes, add apples, guavas, prunes and orange. Simmer on medium for about 15 minutes
As always, let us know what you think of this recipe by commenting below!