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.
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.
Add all ingredients in a punch bowl with ice. For a pretty effect, I floated slices of oranges on top.
If you have the time or inkling to do so, fill an ice cube trays with juice and use these in the punch instead of plain ice cubes.
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!
Combine the cranberry-raspberry juice and limeade concentrate. Just before serving, add the seltzer water.
Top with lemon sherbet, if desired.
Makes 9 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.
Combine apple cider, cranberry-raspberry juice, raspberries, brandy, brown sugar, cinnamon, ginger, cloves and allspice in a 4- to 5-quart Dutch oven; bring to a boil. Reduce heat, cover, and simmer 15 minutes.
Strain punch through a sieve lined with cheesecloth.
To serve, return punch to Dutch oven. Add apple wedges. Cover and heat until boiling.
Pour hot punch into a heatproof bowl or transfer to crockpot. Serve in heatproof cups, floating an apple wedge in each serving.
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.
In a large plastic container, combine cranberry-raspberry juice with the pina colada mix. Freeze overnight.
Remove from freezer 30 minutes prior to serving. To serve place frozen slush in punch bowl and slowly add raspberry ginger ale.
Combine cranberry juice and ginger ale in a punch bowl.
Drop sherbet in scoops.
Serve immediately.
Combine all ingredients in a 3-quart pitcher or punch bowl. Serve over ice.
Makes 11 cups.
When ready to serve, combine all ingredients in large punch bowl; stir gently to blend.
One serving=1/2 cup.
Mix cranberry, raspberry and riesling wine together and pour in a tall highball glass over ice. Enjoy!
Line a large, shallow baking pan with waxed paper.
Using a small ice cream scoop, or 2 (1 tablespoon) measuring spoons, shape frozen yogurt into 20 balls or ovals.
Place on waxed paper. Freeze, covered, for up to 3 days before serving.
Mix cranberry raspberry, following can directions.
Add other ingredients.
Serves 25 people.
In a large container, combine cranberry-raspberry drink, lemon juice and sugar.
Stir well until sugar dissolves.
Chill.
Just before serving, add raspberries and carbonated beverage.
Serve over ice.
Makes 2 1/2 quarts.
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.
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