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.
Put spices in percolator.
Place spices, sugar and salt in basket.
Makes 14 to 16 cups.
Triple recipe for Ladies Guild.
Combine all ingredients in large saucepan.
Let boil for one minute.
Reduce heat and simmer for 5 minutes.
Pour into warm punch bowl.
Serve in warm cups.
Garnish with orange slices.
In a large saucepan or Dutch oven, combine first 5 ingredients.
Place spices in a piece of cheesecloth and tie with string; add to punch.
Bring to a boil, stirring occasionally. Reduce to low heat.
Cover and simmer 30 minutes.
Serve hot. Yield: about 3 quarts of punch.
Combine juices, water and brown sugar in a large pan or Dutch oven.
Add spices, tied in a cheesecloth bag.
Bring to a boil, stirring occasionally.
Reduce to low heat.
Cover and simmer for 30 minutes.
Serve hot.
Yields 3 quarts of punch.
In large kettle over medium heat mix cranberry juice, water, sugar, lemon juice, cinnamon sticks and whole cloves; simmer for 10 minutes.
Add orange juice.
Drain off spices if you like.
Serve hot.
Makes 3 (3/4 cup) servings.
Simmer all ingredients for 15 minutes and remove spices.
Add 1 quart of ginger ale just before serving.
Pour into punch bowl. Garnish with cranberries.
Serve hot.
Combine juices, sugar, 4 cloves, and cinnamon in two-quart microproof casserole. Cover and place in microwave oven. Cook on high, (100%), for 11 minutes. Stir until sugar is dissolved. Strain into warmed punch bowl. Stick cloves into orange slices and float slices on punch as garnish. Makes 8 servings.
Dissolve brown sugar in cranberry juice, pineapple juice and water.
Pour into a coffeepot.
Put cloves, allspice and cinnamon in the basket of coffeepot.
Perk until good and hot.
Combine all ingredients.
Bring to a boil.
Simmer 1 to 2 minutes.
Dilute with 2 quarts of water.
Serve hot.
Makes 16 servings.
Bring
water,
sugar and spices to a boil.
Remove from heat and
add lemons and juices.
Remove cloves and cinnamon. Serve hot.
Yields 15 to 18 servings.
Combine all ingredients.
Stir thoroughly.
Heat.
Serve hot in punch cups.
Garnish with orange slices.
Makes about 2 1/2 quarts.
Great on a cold evening.
Combine all ingredients and heat until steaming and spicy. Serve very hot. Serves 12.
Make in a 10 to 12-cup electric percolator.
Put spices into basket.
Put liquid into the pot.
Let percolate until hot.
Pour into heatproof cups or mugs.
Makes 1 1/2 quarts.
Mash cranberry sauce with fork.
Stir in remaining ingredients.
Simmer 30 minutes.
Serve hot.
Makes 10 to 12 (1/2 cup) servings.
Put spices and sugar in basket of 8-cup percolator.
Put water and juices in bottom of percolator.
Brew for 15 minutes.
Serve hot.
Makes 8 servings.
Mix cranberry, pineapple and lemonade.
Heat until very hot. Add ginger ale and serve.
Heat cranberry juice.
Add remaining ingredients, except orange juice. Simmer 10 minutes.
Add orange juice. Drain spices. Serve hot.
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.
Combine first 6 ingredients in a large saucepan.
Bring to a boil.
Remove from heat and add cranberry sauce, beating well. Stir in 3 cups water and pineapple juice.
Heat to serving temperature.
Serve immediately.
Yields about 2 quarts.