Put dried orange peel, cardamon seed, cinnamon sticks and cloves in a cheesecloth bag.
Combine alcohol, brandy, Port, Claret and sugar in a large stock pot or kettle.
Place or suspend cheesecloth bag in pot.
Simmer for 15 to 30 minutes.
To reduce evaporation and improve flavor, cover pot with stainless steel bowl to fit, filled with ice.
Serve hot with a few raisins and almonds in each cup.
Best consumed after the Christmas Eve candlelight service.
Mix all ingredients well. Chill. You can make an ice ring (using additional Hawaiian Punch) to float in punch bowl to keep punch cool while serving.
Chill punch and 7-Up.
Thaw frozen juices, but do not dilute. Mix all ingredients together except 7-Up.
Keep chilled.
Just before serving, carefully pour 7-Up down the side of the punch bowl and stir gently.
Use ice ring made from the punch, if desired.
Makes 25 (5 ounce) servings.
Premix Kool-Aid according to directions on pack.
Makes 1 gallon.
Pour 1/2 Kool-Aid in punch bowl.
Add 1/2 ginger ale and 1/2 sherbet.
This will make 2 punch bowls full.
Combine equal amounts of punch and ginger ale.
Freeze cherries in water in round jello mold.
Float ice ring in punch for \"wreath\" look.
In punch bowl, combine fruit punch and limeade concentrate. Chill. Just before serving, add the sparkling water. Keep cold with ice ring or chunk of ice. Makes 28 servings (about 1/2 cup each).
Make 2 gallons of tropical punch Kool-Aid; sweeten to taste. Pour in punch bowl and add ginger ale, juice and sherbet.
Stir and serve.
Keep all ingredients in refrigerator.
Mix shortly before serving.
Freeze an ice ring from Hawaiian Punch with strawberries or cherries.
Add to punch.
This is a pretty Christmas punch. Double the recipe for a larger group.
Mix all ingredients except ginger ale in punch bowl.
Add ginger ale just prior to serving.
Ice cubes may be made from Hawaiian punch if desired.
Add to punch.
Keep cold for serving.
Put Hi-C in punch bowl.
Add cherries, ginger ale and sherbet just before serving.
Makes 1 large bowl punch.
Add water to orange juice and lemonade according to package directions.
Dissolve Jello in hot water as directed on package. Place cinnamon stick in Jello and hot water.
Mix all ingredients. Punch can be served hot or cold.
Stir all ingredients together in punch bowl with HALF of the water required as directed on the label for each of the frozen juices.
Allow to chill for at least 12 hours.
If carbonation desired, add Sprite or Club Soda when serving.
Grammy always serves it with an ice ring floating on the top.
Mix Kool-Aid according to directions on package.
Mix with Hawaiian Punch and pineapple juice.
Add ginger ale when serving.
Chill all the ingredients (except sherbet) and mix in large punch bowl.
Add Braum's lime sherbet, mix and serve.
Makes about 32 servings.
Prepare orange juice according to directions.
Mix fruit punch, cranberry juice and orange juice in a 6-quart container.
Add ginger ale and sherbet before serving.
Mix punch, pineapple juice and ginger ale together.
Add sherbet to mixture by scoops when ready to serve.
Boil water and sugar 1 to 2 minutes.
Add strong tea and jello.
Add all fruit juices and let stand for 24 hours.
When ready to serve, add Hawaiian Punch and ginger ale.
Add ice before serving or use ice ring.
Freeze cherries in their juice.
Combine pineapple juice, Hawaiian Punch, lemonade and water.
Immediately before serving, add 7-Up.
Float orange slices and cherries on top.
weeks before Christmas, start dosing the cake with alcohol by making