In large pitcher, stir together cranberry-juice cocktail and undiluted lemonade concentrate until blended.
Then, stir in seltzer, and ice cubes if you like.
Garnish with orange pieces.
Serve immediately.
OR.
You can blend this ahead and keep it chilled, but don't add the cold seltzer and ice cubes until just before serving.
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.
minutes.
Add the cranberry juice cocktail, red wine, sugar, cinnamon stick
ith sugar and 1 cup cranberry juice cocktail over a low heat until
/4 cup of the cranberry juice cocktail; mix well.
Pour over
In large saucepan, combine half of the cranberry juice cocktail and all of the cinnamon and cloves.
Bring to boiling; reduce heat.
Simmer, covered, for 10 minutes.
Remove and discard cinnamon and cloves.
Stir in remaining cranberry juice cocktail, apple juice concentrate and water.
Chill beverage for several hours or overnight.
Fill with ice cubes.
Garnish with mint leaves.
Makes 5 (12 ounce) servings.
Prepare Cranberry Ice Ring one day in advance.
Cranberry Cream Punch: In punch bowl, combine sweetened condensed milk, cranberry juice concentrate, (liqueur and food coloring, if desired).
Just before serving, add club soda/ginger ale and ice ring.
Cranberry Ice Ring: Combine cranberry juice cocktail and water.
In 1-1/2-quart ring mold, pour 1/2 cup cranberry liquid.
Arrange cranberries and lime slices or mint leaves in mold and freeze.
Add remaining 3 cups cranberry liquid to mold; freeze overnight.
Freeze 2 cups cranberry juice cocktail in ice cube trays. Combine remaining cranberry juice, orange juice, pineapple juice, lemon juice and sugar in a large pitcher.
Stir until sugar dissolves. Chill until ready to serve.
Heat cranberry juice cocktail to boiling in a saucepan.<
Fill an old fashioned-type cocktail glass with ice. Pour strawberry vodka, coconut rum, and cranberry juice cocktail over the ice; top off with lemon-lime soda. Squeeze lime into cocktail, stir, and serve.
Pour Cranberry Juice Cocktail into small sauce pan and
Combine cranberry juice cocktail and pectin in a large saucepan.
Stir over high heat until mixture comes to a full boil. Stir in sugar and return to a full boil; boil hard for 2 minutes, stirring constantly.
Remove from heat and stir in lemon juice. Skim off foam with a metal spoon and pour quickly into sterilized jelly glasses, leaving 1/2-inch headspace.
Seal immediately with 1/8-inch layer of hot paraffin.
Yield: 7 pints.
Combine in percolator the cranberry juice cocktail, water, pineapple juice and brown sugar.
Stir to mix well.
In a saucepan, heat cranberry juice cocktail to boiling. Remove from heat.
Stir in gelatin until dissolved.
In a bowl, beat cranberry sauce with electric mixer on high speed for 1 minute. Stir into gelatin mixture. Chill in refrigerator until thickened (about 2 hours).
Fold in whipped topping until mixture is thoroughly blended. Spoon into dessert dishes or 9-inch prepared pie shell or graham cracker crust. Chill until firm, at least 2 or 3 hours or overnight.
Serves 8 to 10 people.
Dissolve cherry gelatin in boiling water.
Stir in lemonade. Add cold water and cranberry juice cocktail.
Do not add ginger ale until you are ready to serve.
Pour punch over ice cubes or ice ring that has been frozen with additional cranberry juice. This will keep the punch from becoming diluted as the ice melts.
Heat cranberry juice cocktail to boiling.
Stir in raspberry gelatin until dissolved.
Stir in cranberry sauce.
Chill until mixture is thickened.
Fold in whipped cream.
Pour in mold or serving dish.
Chill until firm.
Good with all poultry or pork. Nice on a holiday buffet.
(Recipe may be doubled.)
Combine cranberry juice cocktail and orange, lemon and pineapple juices.
Mix well with sugar and water.
Pour over ice. Ready to serve.
In a saucepan, heat cranberry juice cocktail to boiling; remove from heat.
Stir in jello until dissolved.
In a bowl, beat the cranberry sauce with electric beater on high
for 1 minute. Stir into gelatin mixture.
Chill in refrigerator for 2 1/2 hours, until thickened but not set.
Fold in Cool Whip topping until mixture is thoroughly blended.
Spoon into dessert dishes or 9-inch prepared pie shell.
Chill until firm.
Makes 8 servings.
Bring 1 cup of the cranberry juice cocktail to boiling.
Stir in gelatin until dissolved.
Add remaining cranberry juice and salt.
Chill until partially set.
Stir in apple and celery.
Pour into 1-quart mold.
Chill until set.
Unmold on crisp greens.
Stir the cranberry juice cocktail, water, brown sugar, cinnamon stick, and allspice together in a saucepan; bring to a boil. Add the cherries to the cranberry juice mixture; cook another 2 minutes. Add the cranberries; continue cooking, stirring occasionally, until the cranberries pop, about 10 minutes. Remove from heat and chill in refrigerator 8 hours to overnight. Remove and discard cinnamon stick before serving.