Instructions: In saucepan, combine water, sugar, cinnamon and cloves; bring to boiling. Reduce heat; simmer, covered, 10 minutes. Strain out spices and discard.

Chill in refrigerator one hour. Combine with apple juice, apricot nectar and lemon juice.

Makes 5 cups.

Use in the following party punches:
WHITE WINE PUNCH: Prepare Party Punch Base. In a punch bowl stir together the Party Punch Base and two 750-millileter bottles of chilled dry white wine. Stir to mix. Serve cold.

Makes 23 (4-oz.) servings.

SPIKED PARTY PUNCH: Prepare Party Punch Base. In a punch bowl combine Party Punch Base with 2 cups vodka, OR boubon, OR brandy, OR rum (just choose one). Stir to mix, serve chilled.

Makes 14 (4-oz.) servings.

INDIVIDUAL COCKTAILS: Prepare Party Punch Base. for each cocktail, pour 1 jigger vodka, OR bourbon, OR brandy, OR rum over ice into a cocktail glass. Add 1/2 cup Party Punch Base, stir.

Makes 10 (4-oz)

servings.

NONALCOHOLIC PUNCH: Prepare Party Punch Base. Stir together the Party Punch Base with two liter bottles of Ginger Ale or 2 liter bottles Lemon-Lime soda.

Makes 22 (4-oz.) servings.

FESTIVE PUNCH BOWL WREATH:
To create a decorative punch bowl wreath, cut green, pliable grapevines or willow branches about 4 to 6 feet long. Loosely twist branches together; form into circular shape large enough in diameter to fit around a punch bowl or other large serving bowl. Tie branches loosely together with wire at four intervals evenly spaced around the circle. Let stand for several weeks till completely dry. Remove wire; weave in any loose branches or trim ends. Then spray paint with white paint. Before serving punch weave small clear Christmas lights through the branches. Carefully set punch bowl inside wreath. The white lights reflect nicely.

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