Soften 1 pint sherbet.
In punch bowl, combine softened sherbet, lemon, orange juice, to sugar.
Stir to dissolve sugar. Add cranberry juice. Refrigerate up to 5 hours.
Before serving punch, add ginger ale, mixing well. Scoop remaining sherbet into balls to float in punch.
Makes 30 (4 ounce) servings.
place slices of orange and lime in bottom of large punch bowl.
mix all punch ingredients together pour on top.
Serve ice cold.
TIP: To prevent the punch from being watered down make ice cubes with punch instead of water.
The punch will stay cold without being watery.
Combine orange juice, lemon juice and sugar.
Stir until sugar dissolves.
Add cranberry juice; mix well.
Chill.
Spoon scoops of sherbet on top of punch.
Add ginger ale; gently stir to blend.
Heat 1 pint of cranberry juice and stir in jelly; dissolve. Add orange juice; blend.
Chill.
Pour into punch bowl and add remaining ingredients.
Mix Crystal Light fruit drink mix according to package directions.
Add equal amount of sugar-free cranberry juice. Freeze in wide mouth containers.
Thaw slightly (about 1 hour before serving time) to a slush consistency.
Combine with chilled sugar-free 7-Up in punch bowl.
Garnish with mint leaves.
Blend cranberry sauce in a blender until smooth; add orange juice and lemon juice and blend again until smooth.
Combine cranberry mixture and ice in a pitcher. Slowly pour ginger ale into cranberry mixture and gently stir to combine.
Mix together and serve in punch bowl.
Chill all ingredients.
Combine in punch bowl.
Float holly wreath ring on top, if desired.
Yields 50 servings.
Place jellied cranberry sauce in large mixer bowl; beat until smooth. Add cranberry apple drink concentrate, partially thawed lemonade concentrate and spices. Mix on low speed until well blended and smooth. Pour mixture into a large freezer-safe, non-metallic container. Add water to mixture; stir well. Cover and freeze 2 hours. Remove from freezer; stir. Cover and continue freezing for 8 hours or overnight.
Combine all the ingredients except the orange juice and orange slices in a big saucepan; stir to blend.
Bring to a boil, add in the orange juice, and return to a boil.
Decrease the heat to medium and simmer for 5 minutes.
**At this point, you can cool, strain, and refrigerate for up to 5 days.
Serve warm, garnished with orange slices.
To serve cold--fill a 12 ounce tumbler with ice; add 4 ounces cranberry punch, and fill the rest of the way with either sparkling water or 7-Up; garnish with orange slices.
In a 30-cup coffeemaker, pour the cranberry juice and apple juice together.
In coffee basket, place brown sugar, salt, cinnamon sticks and cloves. Run coffeemaker through the regular cycle (as if making coffee) or just once in a percolator according to how strong a spice taste you want.
Recipe may be halved for smaller gatherings.
Makes 30 cups.
n boiling water.
Add cranberry sauce.
Chop up to
Bring 1 quart of water to a full boil.
Remove from the heat and add tea bags all at once.
Let stand 5 minutes.
Strain into punch bowl.
Add sugar and stir until dissolved.
Cool to room temperature.
Add cranberry, orange and lemon juices and remaining 2 quarts of water.
Refrigerate.
When ready to serve, add ginger ale and ice block.
Garnish with lemon and orange slices.
Makes about 50 punch cup servings.
Pour ingredients over ice cubes in punch bowl.
Blend.
Fresh fruit slices of orange or lemon may be floated on top of punch. Yields 35 servings.
Combine boiling water and honey, stirring to dissolve.
In a large punch bowl, combine cranberry, orange and lemon juices.
Stir in the honey mixture.
Just before serving, add the giner ale.
Serve on ice with sliced fruit as garnish.
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.)
Combine juices, spices and sugar in a 2-quart microproof dish. Cover and cook on High (maximum power) for 9 to 11 minutes or until mixture boils.
Strain into warmed punch bowl and garnish with clove-studded orange slices.
Yields approximately 20 servings.
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.
The drippings make a wonderful cranberry punch, when mixed with lemon-lime
Drain pineapple well, reserving all juice. Add enough water to juice to make 2 cups. Heat to boiling in saucepan.
Add jello, stir to dissolve. Remove from heat.
Add cranberry sauce, stir to dissolve. Add lemon juice, peel and nutmeg.
Chill until mixture thickens slightly.
Blend in sour cream, then fold in pineapple and pecans. Chill until firm.