Ruby Red Wine Punch Recipes

Steps:

• 1. In saucepan, combine water, sugar, cinnamon, cloves, and salt; bring to a boil. Reduce heat; simmer 10 minutes. Strain out spices and chill liquid, about 2 hours.
• 2. Combine chilled mixture with wine and cranberry-apple juice in punch bowl. Garnish with mint leaves or lemon peel twists if desired.

Steps:

• Try this grown-up take on fruit punch: Combine 1 bottle red wine, 6 ounces brandy, 6 ounces raspberry or orange liqueur and the juice of 2 lemons in a large pitcher and refrigerate at least 2 hours or overnight. Serve over ice and garnish with raspberries and orange slices.

Steps:

• Mix the first 3 ingredients together, using equal amounts of each.
• Put in the fridge to chill.
• If making punch freeze some of the leftover ginger ale to use as an ice ring in the punch bowl.
• If using ice ring put it in the punch bowl.
• Pour punch into bowl.
• Squeeze half the lime over top of the punch.
• May slice and float lime slices in bowl if desired.

Steps:

• Bring sugar and water to a boil in a small saucepan, stirring until sugar has dissolved, then transfer to a bowl and cool syrup completely (or quick-chill by setting bowl in an ice bath and stirring occasionally until cool).
• Stir together juices, wine, Cognac, mint, fruit, and cooled syrup in a large pitcher. Chill, covered, until cold, about 1 hour. Stir in Champagne.