Roberts says: "This is my restaurant’s signature punch. Old-fashioned nonalcoholic punches seem to be making a comeback, but unlike some of the traditional recipes, this one isn’t too sweet and has just enough complexity so guests can savor it slowly."
8 cups water 1 cup sugar 6 bags orange pekoe tea 1 cinnamon stick 1 cup apple cider 1 cup fresh orange juice 1/2 cup cranberry juice Candied orange peel (recipe follows)
Bring water and sugar to a boil. Turn off the heat, and add tea bags and cinnamon stick. Let steep for 8 minutes. Remove tea bags. Add juices. Can be made in advance, refrigerated, and rewarmed. Serve warm or chilled. Garnish with candied orange peel.
Candied Orange Peel 2 oranges 1 cup water 2 cups sugar
Cut a section of peel, 1/2 inch wide and 2 inches long, avoiding the white pith. Use a paring knife, not a citrus peeler, so you can cut a wider band of peel. Continue cutting until each orange is completely peeled. Bring water and 1 cup of sugar to a boil; reduce to a simmer. Add peels and simmer for 10 minutes; strain. Place remaining cup of sugar in an airtight container and add strained orange peels. Toss sugar and peels together and store at room temperature until ready to use. The candied peels will keep for a few days if you are making them in advance.