Spicy Rum Punch

• 2 oranges
• 2 lemons
• 4 cups granulated sugar
• 1 teaspoon ground nutmeg
• 2 teaspoons ground cinnamon
• 2 teaspoons anise seeds
• 1 teaspoon red pepper flakes
• 1 teaspoon black peppercorns
• 2 tablespoons coriander seeds
• 20 bay leaves
• 1/2 cup vanilla extract
• 8 cups water
• 2 quarts syrup (above)
• 2 liters white rum
• 2 12-ounce cans frozen orange concentrate
• 2 12-ounce cans frozen grapefruit concentrate
• 2 quarts cranberry juice

1. For the syrup, remove the skin from the oranges and lemons with a vegetable peeler and place the peelings in a large saucepan.
2. Extract the juice from the oranges and lemons and add it to the saucepan with the remaining ingredients.
3. Bring to a boil, reduce the heat and boil gently, uncovered, for 30 minutes.
4. Strain through a fine strainer and cool.
5. You should have 2 quarts.
6. For the punch, combine the punch ingredients in a large container and mix well.
7. Transfer to gallon jugs, cover and refrigerate until serving time.
8. For each serving, place 1/2 cup ice cubes in an old-fashioned glass and pour 1/3 cup of the punch over the ice.
9. Stir well and serve.

oranges, lemons, granulated sugar, ground nutmeg, ground cinnamon, anise seeds, red pepper, black peppercorns, coriander seeds, bay leaves, vanilla, water, syrup, liters white rum, concentrate, frozen grapefruit concentrate, cranberry juice

Taken from cooking.nytimes.com/recipes/3430 (may not work)