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.
Dissolve gelatin and sugar in 1 1/2 cups boiling water.
Add cranberry-apple drink.
Chill 1 3/4 cup of mixture until partially set (keep remainder at room temperature).
Fold in cranberry sauce.
Pour into a 7 to 8 cup ring mold; chill until almost firm. Chill remaining gelatin until partially set.
In a blender container, process crushed pineapple until smooth; add cranberry apple drink and yogurt.
Process until completely blended.
Pour into 2 ice cube trays.
Freeze about 1 hour until partially firm.
Place wooden stick in center of each cube.
Freeze until hard.
Makes 28 pops.
Mix half and half champagne and the cranberry/raspberry drink over ice in a large wine glass.
Stir coconut-flavored sparkling water, cranberry juice drink, and lime juice together in a pitcher.
Fill glasses with ice cubes. Pour sparkling water mixture over ice; garnish with sliced lime.
In a large wine glass, pour cranberry apple drink and white grape juice over ice.
Add a splash of club soda.
Garnish with grapes or a lime slice.
Makes 1 serving.
Cranberry Syrup Base.
Combine the
To Make Cranberry Puree: Combine 1 cup of
*Or use 1 envelope (2 quart size) Kool-Aid sugar sweetened soft drink mix.
Dissolve Jell-O in boiling water.
Add drink.
Measure out 2 cups and chill it until slightly thickened.
Add cranberry sauce to the remaining Jell-O/drink mix.
Blend well and let it chill until thickened.
Blend Cool Whip into the 2 cups of slightly jelled Jell-O.
Add the apple.
Pour mixture into a 7 to 8 cup bowl and chill until firm.
When the creamy layer is firm and the sauce mixture is thickened, spoon the sauce mixture over the creamy layer.
Chill 3 hours until set.
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.
lices.).
For the keto cranberry relish: Add all the ingredients
Place tea bags in a large container.
Cover, let stand overnight, then remove tea bags gently.
Combine tea with cranberry apple drink, pina colada mix, lemon or lime juice and sugar.
Keep chilled.
When ready to serve, pour over ice in punch bowl; add soda and garnish with fruit.
Pour boiling water over tea bags, sugar, orange slices and spices.
Stir to dissolve sugar; cover and let stand for 5 minutes.
Meanwhile, heat cranberry-apple drink.
Combine with tea.
Remove tea bags and serve hot.
Makes about 1 1/2 quarts or six 7 ounce servings.
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.
In a large pitcher, combine orange soda and cranberry apple drink.
Serve over ice cubes.
Makes 5 cups.
Remove tags from tea bags and add to water in large container or pitcher.
Cover and let stand in refrigerator overnight. Remove tea bags, squeezing gently against side of container. Combine tea with cranberry-apple drink, pina colada mix, lemon juice and sugar.
Keep chilled.
Tie cinnamon sticks and cloves in a cheesecloth bag.
Combine spice bag, 1 quart water and tea bags in
a stockpot.
Bring to a boil over medium heat.
Remove from heat; cover and let stand 30 minutes.
Remove spice bag.
Remove tea bags, squeezing gently. Add remaining 4 quarts water, cranberry-apple drink and remaining ingredients.
Cook over low heat until sugar dissolves; stir occasionally.
Serve warm.
Yields 2 1/2 gallons.
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.
Combine tea mix with ice water.
Add cranberry-apple drink and pineapple juice; chill.
When ready to serve, pour over ice in punch bowl or pitcher.
Garnish with strawberries and lime slices. Pour in the ginger ale.