SPARKLING CRANBERRY GINGER PUNCH
Add a gingery twist to your regular punch made with cranberry juice. A perfect drink for party.
Provided by By Betty Crocker Kitchens
Categories Beverage
Time 2h15m
Yield 10
Number Of Ingredients 7
Steps:
- In 1-quart saucepan, heat water, sugar and gingerroot to boiling over high heat, stirring until sugar is dissolved. Reduce heat to medium-low; simmer uncovered 5 minutes. Remove from heat; cool. Strain. Refrigerate ginger syrup until well chilled.
- To serve, in large pitcher or punch bowl, mix 1/2 cup of the ginger syrup and the lime juice (keep remaining ginger syrup refrigerated for later use). Add cranberry juice, lime slices and cranberries.
Nutrition Facts : Calories 130, Carbohydrate 33 g, Fiber 2 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 30 mg
SPARKLING CRANBERRY KISS
I love the tartness of cranberries in cold beverages, and this recipe is easily doubled, tripled or even quadrupled. -Shannon Arthur, Wheelersburg, Ohio
Provided by Taste of Home
Time 5m
Yield 14 servings.
Number Of Ingredients 5
Steps:
- In a pitcher, combine cranberry juice and orange juice. Just before serving, stir in ginger ale; serve over ice. If desired, serve with orange slices.
Nutrition Facts : Calories 81 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 21g carbohydrate (20g sugars, Fiber 0 fiber), Protein 1g protein.
SPARKLING CRANBERRY PUNCH
There are a couple of other sparkling cranberry punch recipes here on zarr, but nothing at all like this one from *River Road Recipes* originally published by the Junior League of Baton Rouge in 1959. By 1980 the combined sales of RRR & RRR II (A 2nd Helping) had earned $1,000,000 for their community trust fund. I thought that was pretty awesome! I modified the recipe slightly to include 1/4 cup additional water + 1/4 cup dried cranberries. (Time has been estimated & does not include time to cool & then be well-chilled under refrigeration). *Enjoy*
Provided by twissis
Categories Punch Beverage
Time 25m
Yield 10 5 oz servings, 10 serving(s)
Number Of Ingredients 10
Steps:
- Empty can of jellied cranberry sauce into a 2-qt saucepan. Over med-heat setting, add water & beat w/an immersion blender or hand-held mixer till sauce is melted.
- Add sugar & cont cooking till sugar is dissolved, stirring as needed. Add dried cranberries & set mixture aside to cool. Then refrigerate till well-chilled.
- When chilled, add lemon juice, extract & 1 cup of ginger ale.
- Just before serving, add remaining 1/2 cup ginger ale & serve in frosted glasses. Garnish w/mint &/or clove-studded lemon slices as desired.
Nutrition Facts : Calories 125, Fat 0.1, Sodium 17.1, Carbohydrate 32.2, Fiber 0.6, Sugar 30.8, Protein 0.1
SPARKLING CRANBERRY PUNCH
Not only does this punch have a great flavor, but it's also downright gorgeous! The fruit/ice ring is a terrific idea for any special occasion and can be adjusted to fit the event and the ingredients you have on hand. Have fun!
Provided by Jane Whittaker
Categories Non-Alcoholic Drinks
Time 15m
Number Of Ingredients 9
Steps:
- 1. Make your floating ring ahead of time, I use a bundt pan because it has a pretty deep design on it.
- 2. Thaw the frozen topping so you can combine it with other ingredients.
- 3. Combine all floating ring ingredients.
- 4. Place in a freezer, and when it starts to set, give a stir to distribute the fresh fruit through out the mold.
- 5. When you are ready for your guests put punch together. I literally wait until every one is there to keep the sparkle in the punch.
- 6. Put the frozen orange pineapple in your punch bowl, then add Half the cranberry juice, and half the ginger ale, stir to melt the juice.
- 7. Add the rest of liquids as you desire, don't fill up all the way to make room for floating ring.
- 8. Put some hot water in your sink. Add the frozen ring and place in it just to loosen it enough to get it out of your mold.
- 9. Place frozen ring on tiop of your punch, add the sherbert in the middle, and TA DAH! You got one fabulous looking punch.
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