Cranberry Punch Recipes

Steps:

• In Dutch oven or large kettle, combine cranberries, water, cloves and cinnamon. Bring to boil; cover, reduce heat and simmer 12-15 minutes. Strain cooked juice through fine sieve or cheese cloth, squeezing gently. , To strained juice, add orange juice, lemon juice and sugar; stir until sugar is dissolved. Serve hot.

Steps:

• Line bottom of snowflake or other shaped molds with cranberries; top with crushed ice. Fill molds carefully with cold water; freeze until solid, about 2 hours., To serve, combine juices, sugar and extract in a punch bowl; stir until sugar is dissolved. Stir in ginger ale. Invert ice molds onto a large plate; cover with a hot damp cloth to release. Transfer to punch. Serve immediately.

Steps:

• Blend cranberry sauce in a blender until smooth; add orange juice and lemon juice and blend again until smooth.
• Combine cranberry mixture and ice in a pitcher. Slowly pour ginger ale into cranberry mixture and gently stir to combine.

Steps:

• Place juice concentrates in a 7-qt. or larger container; let stand until partially thawed. Stir in juices., To serve, stir in soda. Serve over ice. If desired, top with lemon zest.

Steps:

• place slices of orange and lime in bottom of large punch bowl.
• mix all punch ingredients together pour on top.
• Serve ice cold.
• TIP: To prevent the punch from being watered down make ice cubes with punch instead of water.
• The punch will stay cold without being watery.

Steps:

• For the mulled cranberry juice: Combine the cranberry juice, brown sugar, cloves, star anise and cinnamon in a medium saucepan. Bring to a simmer over medium heat, then reduce to medium-low and simmer for 30 minutes. Let cool to room temperature before placing in the refrigerator to cool completely. Strain just before using.
• For the punch: Combine the vodka, triple sec and 4 1/2 cups of the mulled cranberry juice in a large punch bowl over ice or a juice ice mold (see Cook's Note). Stir to combine. Garnish with the orange twist if using.

Steps:

• Mix orange juice, lemonade, cranberry juice and water.
• Chill.
• Just before serving, add 7-up.

Steps:

• Place several cranberries and a piece of lemon in each compartment of an ice cube tray; fill with water and freeze. , In a punch bowl or large container, dissolve gelatin in boiling water. Stir in the cold water, cranberry juice and lemonade concentrate. Just before serving, stir in ginger ale. Serve over cranberry-lemon ice cubes.

Steps:

• In a large container, combine all ingredients (adding more sugar if desired), stir until sugar is dissolved.
• Refrigerate until serving.
• Serve warm or cold.

Steps:

• Mix together the cranberry juice, orange juice concentrate, lemonade concentrate, and sugar, stirring until concentrates and sugar are dissolved well.
• Add the 32 ounces of ginger ale and enough water to make 1 gallon of punch.
• Stir gently.
• Garnish with fresh cranberries and orange slices, if desired.

Steps:

• In a large saucepan, combine the first 5 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until cranberries are softened. Remove from heat; cool slightly. Transfer to a blender; process until smooth. If desired, strain through a fine-mesh strainer. Pour into a 6-cup ring mold. Freeze until solid., Just before serving, wrap bottom of mold in a hot damp dishcloth; invert onto a baking sheet and lift off mold. Place ice ring in punch bowl. Gently stir in ginger ale, cold water, pineapple juice and lemon juice. If desired, serve with mint leaves and additional cranberries.