Apple punch with quince jelly

The word "punch" comes from the ancient Indian "punch", which means "five"

Ingredients

• 4 carnation buds
• 1 liter apple juice with pulp
• 100 ml calvados vodka
• 1 quince
• sugar - 200 g
• For quince jelly:
• water
• cinnamon
• orange

Directions

1. Cut one orange into circles. Cut the second orange in half and squeeze out the juice.
2. Recipe preparation photo: Apple punch with quince jelly,
3. Prepare jelly. Wash the quince, cut in half. Remove the core, cut into thin wedges, put in a saucepan and cover with water. Bring to a boil, reduce heat and simmer, covered for 40 minutes, stirring occasionally, until the quince turns into a puree.
4. Rub the quince puree through a sieve, add sugar and cook over low heat, stirring constantly, for 30 minutes.
5. Pour apple juice into a saucepan. Add orange juice and spices. Bring to a boil and cook for 5 minutes. over low heat.
6. Add orange circles and quince jelly to the punch. Heat the mixture over low heat for 10 minutes. Then remove from heat. Insist 2 hours.
7. Add calvados, heat over low heat for 5 minutes.
8. Put orange mugs in glasses. Pour the punch.