Ingredients
12 cinnamon sticks, broken (3 inches)4 teaspoons whole cloves2 teaspoons whole allspicePeel of 1 lemon, cut into 1-inch strips9 cups white grape juice1 can (46 ounces) unsweetened pineapple juice3/4 cup thawed lemonade concentrate1/2 cup sugarAdditional cinnamon sticks, optional
Preparation
Place the cinnamon sticks, cloves, allspice and lemon peel in a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag.
In a large kettle, combine the grape juice, pineapple juice, lemonade concentrate and sugar; add the spice bag. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until punch reaches desired temperature. Discard spice bag. Serve hot with additional cinnamon sticks if desired.
