12 tiny tart apples (or 3 Granny Smith apples, quartered)
4 (12-ounce) bottles of ale
3/4 cup packed brown sugar
Juice and peel of 1 large orange
Juice and peel of 1 large lemon
1 teaspoon each: ground nutmeg, allspice and cinnamon
1/2 teaspoon each: ground ginger and cloves
2 cups sweet sherry
1 cup brandy
Place apples on ungreased cookie sheet. Bake in preheated 350-degree oven for 30 minutes. Remove from oven and set aside.
In a large non-aluminum pot, mix 2 bottles of ale along with the sugar, spices, orange juice and peel, and lemon juice and peel. Bring to boil over medium heat, stirring occasionally. Reduce heat to low; simmer 20 minutes. Add remaining 2 bottles ale, sherry and brandy. Heat to steaming, but do not boil.
Pour into large, heatproof bowl. Add baked apples. Ladle into mugs or heatproof punch cups, adding an apple to each serving.
Makes 12 (6-ounce) servings.
