Combine cranberry juice cocktail and vodka in a large punch bowl.
Set a block of ice or mold in the center.
Add ginger ale and club soda; stir in gently to blend. Garnish with pineapple chunks.
Makes about 5 quarts or 40 (4 ounce) servings.
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.
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
Bring the water to a boil in a large pot, and remove from the heat. Immediately whisk in the sugar and lime juice until sugar is dissolved.
Add the tea bags and cranberry juice. Allow the tea to steep for 10 minutes, remove the tea bags and cool the tea.
Stir to be sure that the sugar is dissolved, and place in a large pitcher. Refrigerate until thoroughly chilled.
Just before serving, add the vodka to the tea and serve in tall glasses filled with ice. Garnish with lime slices.
/4 cup of the cranberry juice cocktail; mix well.
Pour
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.
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.
ith sugar and 1 cup cranberry juice cocktail over a low heat
Heat cranberry juice cocktail to boiling in a saucepan.<
Pour Cranberry Juice Cocktail into small sauce pan and
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.
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.
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.)
In a saucepan heat cranberry juice cocktail to boiling. Remove from heat and stir in gelatin until dissolved.
In a medium saucepan, stir together the sugar and unflavored gelatin.
Add the cranberry juice cocktail; heat and stir until gelatin is completely dissolved.
Stir in ginger ale, the 3/4 cup chopped cranberries and the cranberry liqueur.
Turn into a 6 to 7 cup mold (cranberries will float).
Cover; chill until almost set, about 60 minutes.
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 saucepan, heat cranberry juice cocktail to boiling.
Remove from heat.
Stir in raspberry jello until dissolved.
Stir in cranberry sauce.
Chill until mixture is thickened.
Fold in whipped cream and pour into serving dishes (or decorative serving bowl).
Chill until firm.
Garnish with additional whipped cream, if desired.
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.