Ponche Guatemalteco In 4 Simple Steps
It’s the holiday season and that meant ponche (hot fruit punch) in my household growing up. My gramma (I pronounce it this way, I know it’s spelled “grandma”) also known as abuelita would make her infamous ponche guatemalteco (Guatemalan ponche). As I’ve gotten older I have learned to appreciate the time that my gramma invested and dedicated to maintaining traditions she brought with her from Guatemala so many years ago. I believe it’s important to keep that legacy alive with each coming generation.
Therefore, this year I decided to take on the task of taking inspiration from her recipe and finding a simple and easy way to make ponche. For this recipe, I decided to use all dehydrated fruits because they are sweeter and are pre-cut usually. Whole fruits can be used as well just add sweetener of choice as needed.
Check out my mini tutorial!
Ingredients (all purchased through Thrive Market online):
- 1 cup of organic dried cranberries
- 1/2 cup of organic dried pineapple
- 1/2 cup of organic prunes
- 1 cup of organic dried apricots
- 1/2 cup of organic dried papaya
- 1 cup of organic dried apple rings
- 2 organic cinnamon sticks
- 1 tsp of organic ground cloves
- 1 tsp of organic ground allspice
- 1 orange peel
- 10 cups of water
- Chop all fruit into cubes, leave orange peel as is
- Place all chopped fruit and peel into instant pot
- Fill water to max fill line (10 cups for mini duo)
- Set to steam on high pressure (takes about 30 mins)
- Make sure valve is closed
- Once instant pot is done and timer goes off then turn release valve and let it release all the steam before removing the lid with a glove
- Be sure to keep face away from open pot
- Mix the ponche, serve and enjoy!