Wrap cinnamon, cloves and mint in cheesecloth or place in a cloth spice bag.
Place bundled spices in cranberry-raspberry juice; simmer for 20 minutes.
Remove spices and pour juice into a punch bowl.
Cool.
Add ginger ale, orange slices and fresh mint leaves for garnish.
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!
hat the recipe is clear & easy to follow.
Raspberry jelly palette needs
poon, place a teaspoon of raspberry jelly in the center of each
*Cran-raspberry jelly can be found right in the same area as regular cranberry sauce.
Mix cranberry, raspberry and riesling wine together and pour in a tall highball glass over ice. Enjoy!
In large saucepan, combine sugar, cranberry-raspberry drink, cinnamon and cloves.
Bring to a boil, stirring to dissolve sugar. Boil 1 minute, stirring constantly.
Remove from heat; stir in wine and pectin.
Skim off foam with metal spoon.
Spoon into clean 8 ounce jars or moisture, vapor-proof freezer containers. Cover with tight fitting lids.
Lasts 3 weeks in refrigerator or 3 months in freezer.
NOTE: The jelly topping is optional, and many
owl; add 3 tbs. of raspberry puree and mix to make
Combine cranberry-raspberry juice, raspberry ginger ale and pink lemonade in a large container, stirring well.
Cover and chill 2 hours.
Pour chilled mixture into a large punch bowl. Scoop sorbet into punch.
Stir gently.
Heat cranberry juice cocktail to boiling, remove from heat. Stir in gelatin until de solved.
Beat cranberry raspberry sauce with electric beater on high speed for 1 minute; stir into gelatin mixture.
Chill until thickened, about 2 1/2 hours.
Fold in whipped topping, blending thoroughly.
Spoon into dessert dishes or prepared 9-inch pie shell.
(For salad, pour into mold sprayed with Pam, or other cooking spray.)
chill until firm, at least 3 hours.
Makes 8 servings.
In a blender, combine the strawberries, lemonade concentrate and cranberry raspberry concentrate. Cover and process until smooth.
Transfer to a punch bowl, then stir in ginger ale and club soda. Top with scoops of sherbet and serve immediately.
venly across the bottom. Spread raspberry jelly over the flour layer. Gently
Mix all ingredients together.
Roll and cut with a glass and bake separate.
Bake at 350\u00b0 for 10 to 12 minutes.
When cool, ice with raspberry jelly and put together.
5 minutes. Stir in the cranberry raspberry concentrate, white wine, and 2
Combine the orange juice, cranberry-raspberry juice, pineapple juice, and cinnamon candies in a large stockpot; cook over high heat until the candies dissolve.
Combine the water and tea bags in a separate pot and bring to a boil; reduce heat and simmer 5 to 10 minutes; pour into juice mixture. Serve hot.
ake (cavity) with Raspberry Cream recipe .
(Red raspberry preserves may be substituted
hen pressed lightly. Spread the raspberry jelly over the cake while it
In a large bowl beat sugar, butter, salt and vanilla until light and fluffy.
Add flour and mix well.
Using teaspoonful of dough shape into balls.
Place 2-inches apart on ungreased cookie sheet.
With thumb or spoon, make imprint in center of cookies. Bake at 350\u00b0 for 12 to 16 minutes or until bottom edges are golden brown.
Carefully press imprint again immediately after removal from oven.
Cool on wire rack.
After cooled, fill each cookie with raspberry jelly.
Yields 3 dozen.
Sieve the raspberries to remove their seeds and combine with cranberry-raspberry juice.
Refrigerate at least 1 hour before serving.