Halloween punch

Prep: 10 mins
Cook: 5 mins
Chilling: 4 hrs
Serves: 12

2l cherry juice
peel from 3 oranges , pared with a vegetable
1 thumb-sized red chilli , pierced a few times
but left whole
3 cinnamon sticks
10 cloves
6 slices ginger
Dracula’s fangs sweets (available from sweet
shops), to serve, optional

For an alcoholic punch (optional)

200ml vodka , or 25ml per glass

Step 1

Tip the cherry juice, orange peel, chilli, cinnamon sticks, cloves
and ginger into a large saucepan. Simmer for 5 mins, then turn off
the heat. Leave to cool, then chill for at least 4 hrs, or up to 2
days – the longer you leave it the more intense the flavours. If
serving to young children, take the chilli out after a few hours.

Step 2

When you’re ready to serve, pour the juice into a jug. Serve in
glass bottles or glasses and pop a straw in each. If you’re adding
vodka, do so at this stage. Dangle a fangs sweet from each glass

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