Combine all the ingredients except the orange juice and orange slices in a big saucepan; stir to blend.
Bring to a boil, add in the orange juice, and return to a boil.
Decrease the heat to medium and simmer for 5 minutes.
**At this point, you can cool, strain, and refrigerate for up to 5 days.
Serve warm, garnished with orange slices.
To serve cold--fill a 12 ounce tumbler with ice; add 4 ounces cranberry punch, and fill the rest of the way with either sparkling water or 7-Up; garnish with orange slices.
Beforehand, chill the juice and the lemon-lime beverage separately.
In a jug or container, mix the cranberry raspberry juice with the lemon, orange and any other fruit you would like to use. Add the Splenda and stir to mix.
Put in the fridge for the flavours to blend.
After about an hour, add the carbonated lemon-lime beverage to the jug, stir and serve chilled!
Place all of the ingredients except the San Pellegrino and the mint in the blender and pulse a few times until rustically combined.
Transfer to a punch bowl.
Rustically chop the mint in the mini food processor or by hand and then add to the mix.
Chill in the fridge for at least a few hours to allow the flavours to infuse.
Just before serving, add in the San Pellegrino and give it a good stir.
Serve over ice cubes and garnish with fresh mint leaves.
Mix lemonade concentrate& water in large punch bowl.
Stir in cranberry juice cocktail.
Just before serving, stir in ginger ale.
Ice cubes that may have strawberries frozen into them or maybe pineapple, its up to you.
Mix and put in punch bowl.
Top with sherbert.
Combine first 4 ingredients in a saucepan; bring to a boil.
Reduce heat, and simmer 10 minutes.
Remove from heat; let cool completely.
Strain, discarding cloves and cinnamon.
To serve, combine sugar mixture, fruit juices, and ginger ale in a large punch bowl.
Yield: 7 quarts.
Mix lemonade and grape juices.
Add ginger ale.
Pour into large punch bowl.
Add shaved ice or ice ring.
Add the ginger ale when ready to serve.
Could use an ice ring or a container of sherbet.
One and one-half of this recipe will almost fill the Pine Grove Church punch bowl.
Place a sugar cube in the bottom of each 8 to 10 chilled champagne flutes.
Pour 2 tablespoons cranberry juice into each glass.
Fill each glass with white grape juice.
Thread several cranberries onto skewer or toothpick and garnish each glass.
Put spices in percolator.
Place spices, sugar and salt in basket.
Makes 14 to 16 cups.
Triple recipe for Ladies Guild.
Chill ingredients and mix.
(I usually use less sugar than the recipe calls for.)
Soften 1 pint sherbet.
In punch bowl, combine softened sherbet, lemon, orange juice, to sugar.
Stir to dissolve sugar. Add cranberry juice. Refrigerate up to 5 hours.
Before serving punch, add ginger ale, mixing well. Scoop remaining sherbet into balls to float in punch.
Makes 30 (4 ounce) servings.
Pour cranberry juice, orange juice and honey into large saucepan.
Add cinnamon stick and cloves.
Simmer juice for 15 minutes.
Stir few times with mixing spoon.
Let punch cool for 10 minutes.
Put strainer over punch bowl.
Pour punch slowly into bowl through strainer.
Discard cloves and cinnamon stick.
Add 1 quart lemon-lime soda at room temperature to the punch.
Serve warm.
Serves 12.
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.
Dissolve Jell-O in boiling water.
Stir in lemonade concentrate.
Add cold water and cranberry juice.
Place in large punch bowl with two trays of ice cubes or a molded ice ring.
Pour punch over ice.
Slowly pour in chilled ginger ale.
Makes 25 servings.
Chill juice and lemon soda until ready to use.
Pour cranberry juice into large punch bowl.
Add raspberry sherbet by putting scoops of it into the juice.
Over the sherbet, pour lemon soda until punch is frothy and bubbly.
Serve immediately.
Mix cranberry juice and lemonade concentrate in large punch bowl.
Just before serving, stir in club soda.
Sherbet may be floated on beverage in punch bowl.
Makes about 20 servings in tall glasses.
Slowly add cranberry juice to sugar; stir until sugar dissolves.
Add pineapple-grapefruit juice; chill.
Pour into punch bowl.
Add the chilled ginger ale.
Yield:
About 32 punch cup servings.
Pour juices into punch bowl.
Add desired amount of sherbet. Use 1 quart of ginger ale for each gallon of punch.
Dissolve jello in boiling water.
Stir in lemonade.
Add cold water and cranberry juice.
Pour over ice in punch bowl; slowly pour in 28 ounce bottle of ginger ale.
Chill.
Yield:
12 cups.