Back to 10 servings 4 ounce cinnamon sticks, Cassia preferred 2 ounce fresh ginger, peeled and thinly sliced 10 cup water, divided, about 5 cups each 1 cup brown sugar, light or muscovado; adjust to taste 8 dried persimmons, optional, stems removed 2 tablespoon pine nuts, optional
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1 Step 1: Peel and thinly slice the ginger, and rinse the cinnamon sticks.2 Step 2: Place the cinnamon sticks in one saucepan with 5 cups of water, and the sliced ginger in a second saucepan with the remaining 5 cups. Bring each to a boil, then cover and simmer gently over low to medium heat for 30 to 40 minutes, until the liquids take on a deep reddish color and a strong spice aroma.3 Step 3: Strain both liquids through a fine-mesh sieve into one large clean saucepan, discarding the ginger and cinnamon.4 Step 4: Stir in the sugar over low heat until fully dissolved, about 5 minutes, then simmer briefly. Do not let it come to a hard boil.5 Step 5: Cool to room temperature, then refrigerate until very cold, at least 4 hours.6 Step 6: If using dried persimmons, add them to the chilled punch about 2 hours before serving so they soften, and do not leave them so long that they break apart.7 Step 7: Serve very cold in small bowls or glasses, with one persimmon and a few pine nuts in each portion.getsaucepan.com/r/b9b89d54-4227-5bf4-9ad2-4389b34186d6
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