Oct 31

Blood Moon Apple Punch

in Bento Buddy, Drinks

Blood Moon Apple Punch

Happy Halloween Fuji fans!  I hope your day is going great.  I’ve been working on a few Halloween bento ideas in my head for a while and yesterday/today I finally got the chance to execute them!

Halloween bento 2018

Yesterday I premade a few of the pieces, like the chocolate tahini ghoul balls and the carrot rice to make jack-o-lantern onigiri with.  I posted the recipe on Instagram if you are interested!

Halloween onigiri

I also whipped up a batch of Blood Moon Apple Punch.  This punch was inspired by a recent girls’ trip to St. George, Utah.  While in St. George we ate at a place called Viva Chicken, and I had a drink called chicha morada, a Peruvian drink made from purple corn.  It reminded me a lot of a cold spiced apple cider. It was AMAZING.  When I was planning our Halloween bentos I kept thinking about the chicha morada, and an idea for a drink started to take shape in my head.  The result is this chilled spiced apple punch made blood red by red beets.  It is delicious.

Blood Moon Apple Punch

It’s perfect for a spooky celebration or as an addition to your Thanksgiving menu.

Blood Moon Apple Punch

Blood Moon Apple Punch
5 from 1 vote

Blood Moon Apple Punch

This blood red spiced apple punch is perfect for any spooky celebration or as a addition to your Thanksgiving menu.

Servings 8
Author Rachael Hutchings, www.lafujimama.com


  • 8 cups 100% apple juice
  • 1 small beet, peeled and cut into 1/4-inch slices
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/3 cup maple syrup
  • 1/4 cup freshly squeezed lime juice
  • 1/4 cup freshly squeezed lemon juice


  1. Combine the apple juice, beet slices, ground cinnamon, and ground cloves in a pot.  Cover the pot and bring the punch to a boil over medium-high heat.

  2. Once it comes to a boil, redue the heat to medium and let the puch simmer for 30 minutes.

  3. Remove the pot from the heat and use a slotted spoon to remove the beet slices.  Then stir in the maple syrup and lime and lemon juices.  

  4. Transfer the punch to a pitcher, or other container, and refrigerate until very cold.  Serve in glasses over ice garnished with a slice of apple or lime.

Recipe Notes

Optional: Right before serving, add 1/2 cup chopped fresh pineapple and 1/2 of an apple that has been peeled, cored, and chopped.

{ 3 comments… read them below or add one }

Judy October 31, 2018 at 10:21 pm

I’m adding this to my Thanksgiving dinner menu planning.


pictaram November 27, 2018 at 3:51 am

The apple punch looks so great! I want to add this red in my Christmas table :) Thank you for sharing the recipe.


Jason October 21, 2021 at 4:02 pm

Some notes from first time trying this out:
1) I miscounted and made it with half the ingredients, except for the applejuice and beet. (I thought that 64 FL Oz was only 4 cups of apple juice due to a mix up with kitchen utensils) . Even at half recipe it was still very flavorful, earthy, and sweet. I imagine if I used the proper measurements it would have been more cider-like
2) what should I do for the ground ingredients? Is there a recommended way to strain them out (I ended up with a large amount of loose leaf seasoning at the bottom of the pot)? Alternatively, I’ll look into using whole cloves and cinnamon stick, which I just so happen to have on hand.


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