Mix together cranberry cocktail and ginger ale.
Add lemon juice.
Makes 12 (1/2 cup servings).
In a separate quart punch bowl, pour cranberry cocktail juice, frozen orange concentrate and ginger ale.
When ready to serve, add sherbet and orange slices.
Add wine and vodka if desired.
In a large punch bowl, combine cranberry cocktail and lemonade concentrate.
Stir in sparkling water.
Serve immediately.
Makes 25 servings (about 1/2 cup each).
In large kettle, combine apple cider, cranberry cocktail juice, brown sugar, cinnamon sticks and cloves.
Heat to boiling; reduce heat and simmer 15 to 20 minutes.
Strain.
Serve hot! Serves 25.
Divide 1 quart lemon sherbet among 8 small glass cups or footed goblets; freeze until serving time.
Just before serving, pour 1 quart cranberry cocktail over sherbet.
Mix cranberry cocktail, lemon juice and sugar.
May be mixed day before using.
Mix with ginger ale carefully and pour over sherbet in punch bowl.
Serve in punch cups.
Yields 30 servings.
Chill cranberry cocktail and 1 cup grape juice.
Just before serving, pour chilled juices over cracked ice.
If desired, garnish with maraschino cherries, lemon slices and orange slices. Makes 10 servings (about 1/2 cup each).
For each serving, place 1 scoop lemon, lime or orange sherbet in tall glass.
Fill with chilled cranberry cocktail.
Just before serving, mix wine, cranberry cocktail and sparkling water.
Pour over ice.
Garnish with lemon or orange slices.
Pre-chill vodka in freezer. (Recommended: Pre-chill all ingredients instead of using too much ice; which can dilute the drink).
Pre-chill large/9 ounce wine glass in freezer.
Add about 4-6 ice cubes into the wine glass.
Add vodka, raspberry liqueur, blue curacao, lime cordial, and cranberry cocktail.
Stir or shake gently and serve.
Mix peach and cranberry juice then divide between 6 glasses. Top each glass with sparkling water (or lemon lime soda if using) and garnish with 3 cranberries and 1 sprig rosemary.
medium saucepan heat the cranberry cocktail until lightly boiling; remove from
Heat cranberry cocktail to boiling.
Add jello.
Stir until dissolved.
Add cranberry sauce and mix thoroughly.
Cool in refrigerator for 2 hours, then pour into shell and let set overnight.
Top the servings with Cool Whip.
(Since the filling is cooled thoroughly, it doesn't soak in the crust.)
In a small pitcher or large measuring cup, stir the cranberry juice with the vodka and orange-flavoured liqueur.
Slice 12 cranberries in half.
Spoon 2 tbsp crushed ice into martini glasses or champagne flutes. Place a few cranberries on top.
Pour in juice mixture.
Slice 1/2 lime into 4 wedges. First squeeze juice from each wedge into the cocktail. Then drop in lime for garnish.
Mix ingredients.
Add 1/2 cup sugar, if needed.
Serve in cocktail glasses topped with a scoop of lemon or lime sherbet on top as a first course cocktail.
Mix cranberry juice cocktail and grape juice.
Chill before serving.
Boil water and sugar until sugar dissolves.
Combine cranberry cocktail, pineapple and orange juices.
Chill well.
Add lemon lime juice to cranberry mixture just before serving.
Add ice ring frozen with green cherries.
Boil 4 cups of water in large saucepan.
Remove from heat.
Add tea bags and let steep for 5-10 minutes.
Squeeze out tea bags and remove.
Add sugar, cranberry cocktail and juices.
Chill.
Serve over ice.
In large punch bowl, combine apple juice, cranberry cocktail and orange juice.
Stir to dissolve.
Slowly add ginger ale or champagne.
Vertically, thinly slice apple, forming whole apple slices.
Float apple slices on top of punch.
Makes 3 quarts.
In large punch bowl combine apple juice, cranberry cocktail concentrate and orange juice.
Stir to dissolve.
Slowly add ginger ale.
Thinly slice apple.
Float apple slices on top of punch.