Dissolve gelatin and sugar in 1 1/2 cups boiling water.
Add cranberry-apple drink.
Chill 1 3/4 cup of mixture until partially set (keep remainder at room temperature).
Fold in cranberry sauce.
Pour into a 7 to 8 cup ring mold; chill until almost firm. Chill remaining gelatin until partially set.
Dissolve Jell-O in boiling water.
Add drink.
Measure out 2 cups and chill it until slightly thickened.
Add cranberry sauce to the remaining Jell-O/drink mix.
Blend well and let it chill until thickened.
Blend Cool Whip into the 2 cups of slightly jelled Jell-O.
Add the apple.
Pour mixture into a 7 to 8 cup bowl and chill until firm.
When the creamy layer is firm and the sauce mixture is thickened, spoon the sauce mixture over the creamy layer.
Chill 3 hours until set.
Tie cinnamon sticks and cloves in a cheesecloth bag.
Combine spice bag, 1 quart water and tea bags in
a stockpot.
Bring to a boil over medium heat.
Remove from heat; cover and let stand 30 minutes.
Remove spice bag.
Remove tea bags, squeezing gently. Add remaining 4 quarts water, cranberry-apple drink and remaining ingredients.
Cook over low heat until sugar dissolves; stir occasionally.
Serve warm.
Yields 2 1/2 gallons.
Combine apple juice, water, honey and spices; bring to a boil. Simmer 30 minutes.
Let stand overnight.
Strain.
Add citrus to spiced apple drink.
Reheat but do not boil.
Serve.
In a blender container, process crushed pineapple until smooth; add cranberry apple drink and yogurt.
Process until completely blended.
Pour into 2 ice cube trays.
Freeze about 1 hour until partially firm.
Place wooden stick in center of each cube.
Freeze until hard.
Makes 28 pops.
Place tea bags in a large container.
Cover, let stand overnight, then remove tea bags gently.
Combine tea with cranberry apple drink, pina colada mix, lemon or lime juice and sugar.
Keep chilled.
When ready to serve, pour over ice in punch bowl; add soda and garnish with fruit.
Pour boiling water over tea bags, sugar, orange slices and spices.
Stir to dissolve sugar; cover and let stand for 5 minutes.
Meanwhile, heat cranberry-apple drink.
Combine with tea.
Remove tea bags and serve hot.
Makes about 1 1/2 quarts or six 7 ounce servings.
In a large pitcher, combine orange soda and cranberry apple drink.
Serve over ice cubes.
Makes 5 cups.
Remove tags from tea bags and add to water in large container or pitcher.
Cover and let stand in refrigerator overnight. Remove tea bags, squeezing gently against side of container. Combine tea with cranberry-apple drink, pina colada mix, lemon juice and sugar.
Keep chilled.
In a large wine glass, pour cranberry apple drink and white grape juice over ice.
Add a splash of club soda.
Garnish with grapes or a lime slice.
Makes 1 serving.
Combine tea mix with ice water.
Add cranberry-apple drink and pineapple juice; chill.
When ready to serve, pour over ice in punch bowl or pitcher.
Garnish with strawberries and lime slices. Pour in the ginger ale.
In a large pitcher, stir together the cran-apple drink, orange juice and lemon juice.
Slowly pour the carbonated water down the side of the pitcher and stir gently.
Serve in wine glasses. Yields 8 servings.
Cube apple.
Blend with milk on medium setting.
Add ice cubes, one at a time, with blender on liquify setting.
When in slush form, add sugar substitute and blend for 15 seconds on high speed.
Makes 1 serving.
Mix Kool-Aid and sugar until sugar is dissolved.
Add lemonade, apple juice and ice water and stir.
Makes about 1 gallon.
In large pitcher, combine juice concentrates, water, lemon juice and apple slices.
Chill.
Just before serving, add ginger ale and ice cubes.
Makes six 8 ounce servings.
Bring apple juice to a boil. Add 1 tablespoon of cinnamon syrup to the bottom of a 12 ounce mug. Add boiled apple juice. Top with whipped cream, pour caramel syrup generously; let caramel run into juice. Add more whipped cream and caramel, if desired. Sprinkle with nutmeg and cinnamon.
Cinnamon Syrup: Mix all but butter. Boil until thickened. Add butter.
Melt cinnamon candies in apple juice.
Add brown sugar, cloves and cinnamon.
Stir well.
A dash of nutmeg and allspice can be added.
Heat and serve.
In blender container place the apple juice, buttermilk, lemon juice, and cinnamon.
Cover, blend 15 seconds at high speed.
Pour into a glass.
Garnish with a cinnamon stick, if desired.
Put one tablespoon of honey into each of five wine glasses.
Then add three tablespoons of ABSOLUT VANILIA into each glass.
Bring the apple juice and the spices to a boil and let cool for a couple of minutes.
Strain and divide it between the five glasses.
Serve immediately.
Peel and cube watermelon.Wash and cube the apple,discarding core and seeds,but do not peel.
Run all ingredients through a juicer or blend with two cups of water until smooth.If you used a blender you will then need to strain the juice through a fine meshed sieve.
Serve over ice.