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Bring 4 cups of the water, hibiscus and tamarind to boil in heavy-bottomed 3-quart saucepan. Remove from heat. Let stand at least 15 minutes to extract flavor from hibiscus and tamarind.
Meanwhile, press cloves into orange quarters. Set aside.
Strain hibiscus mixture into large (8-quart) stock pot or Dutch oven. Discard solids. Add remaining 12 cups water, piloncillo, sugar cane sticks, cinnamon sticks and clove-studded orange quarters. Bring to boil. Reduce heat to medium-low; simmer 40 minutes to blend flavors. Stir in tejocotes, apples, prunes and raisins. Simmer 20 minutes or until fruit is tender.
To serve, ladle punch and fruit into serving mugs. Serve with sugar cane sticks, if desired.