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.
Holiday Spice Syrup: Combine the water, sugar, star anise pods, allspice berries, cinnamon sticks and vanilla bean and seeds in a large saucepan and simmer over moderately low heat for 30 minutes. Remove from the heat and let steep for 10 minutes. Strain the syrup and chill.
Combine the red wine and 1 1/4 cup of the holiday spice syrup in a very large punch bowl and let stand at room temperature for 1 hour. Garnish with the pomegranate seeds and kumquat slices and serve over ice.
In punch bowl, combine all ingredients.
Add ice ring and garnish with sliced orange and fresh strawberries.
Serves 15 (1/2 cup) servings.
Combine cranberry juice
and
lemon peel and bring to a boil. Simmer 15 minutes, then add remaining ingredients.
In a large saucepan, heat juice concentrate, water, honey, cinnamon stick, cloves and cardamom pods until mixture boils.
Reduce heat, cover and simmer for 10 minutes.
Stir in wine and liqueur; heat thoroughly but do not boil.
Serve hot in mugs with a small stick of cinnamon.
Combine syrup, wine and apple juice in punch bowl.
Float a decorated or plain chunk of ice in bowl when serving.
In punch bowl, combine fruit juices and bourbon.
Refrigerate until well chilled.
Just before serving, pour in ginger ale. Make ice ring for punch bowl.
Makes 20 to 25 punch cups.
I always triple recipe for party.
Serve this and always have a happy party.
Combine all ingredients except vodka, sweetened dried cranberries and almonds in a large saucepan.
Heat to boiling, reduce heat and simmer 15 minutes.
Strain punch to remove spices.
Stir in vodka, if desired.
Place 1 tablespoon sweetened dried cranberries and 1 1/2 teaspoons almonds in bottom of each punch glass or mug.
Pour mulled wine over mixture.
For ice ring, put some of the Hawaiian Punch into ring and arrange fruit or strawberries into it and freeze ring one day before serving.
In a large jug, combine white wine, apricot brandy and triple sec. Cover and chill until ready to use.
At serving time, add champagne and soda water, stir to blend, and pour into a punch bowl.
Add an ice ring to the punch bowl, and serve.
To Make Cranberry Puree: Combine 1 cup of
Dissolve jello in boiling water.
Stir cranberry sauce in thoroughly.
Add pineapple, nuts and wine.
Pour into a 13x9-inch glass dish. or other mold of your choice, and chill for 24 hours.
WHEN READY TO SERVE:.
Stir cream cheese until soft, add sour cream and beat well. Spread on top of Jello.
Servings: 6.
Add the ginger ale when ready to serve.
Could use an ice ring or a container of sherbet.
One and one-half of this recipe will almost fill the Pine Grove Church punch bowl.
Combine
juices and wine.
chill.
Just before serving, add carbonated water.
Pour into pitcher.
Garnish with orange slices. Makes about 3 quarts.
Combine all ingredients.
Heat 1 or 2 hours on low.
(A crock-pot is great for this.)
Heat ingredients over very low heat for 5-7 minutes.
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.
In large pan combine cranberry juice, cider, nectar, spices, orange
Just before serving, mix wine, cranberry cocktail and sparkling water.
Pour over ice.
Garnish with lemon or orange slices.
Bring berries, sugar& wine to boil.
Cook 5-7 minutes or until berries' skins pop.
Dissolve cornstarch in cold water and stir into cranberry mixture.
Bring to boil, stirring constantly.
Pour into hot sterilized jars; seal with lids.
Serve warm sauce with pork or poultry.