Simmer spices, sugar and water together for 10 to 15 minutes. Double strain (to clear) into kettle containing juices and salt. Heat.
Serve from warmed punch bowl.
Yields 12 punch cups.
Combine pineapple
juice,
cranberry
juice cocktail and ginger ale in a
large bowl.
Stir in lemon juice.\tFloat lemon slices on top.
Yield: 25 (4 ounce) servings.
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 9-inch square pan dissolve gelatin in boiling water. Stir in pineapple, cranberry sauce and wine.
Chill until mixture thickens slightly.
Fold in pecans.
Chill until firm.
In small bowl beat cream cheese with sour cream until smooth.
Spread over gelatin.
Keep chilled until serving time.
Cut into squares and serve.
Dissolve gelatin in boiling water.
Stir in undrained pineapple, cranberry sauce and wine (or cranberry juice).
Chill until mixture thickens slightly.
Fold in pecans and turn into a 9 x 9 x 2-inch pan (for thinner, but larger squares, use a 13 x 9 x 2-inch pan).
Chill until firm.
In a large bowl, mix together the pineapple, cranberry sauce, walnuts and strawberries. Cover and chill overnight before serving.
Dissolve Jell-O in boiling water.
Stir in undrained pineapple, cranberry sauce and wine.
Fold in chopped nuts.
Pour into 9 x 9-inch pan sprayed with Pam.
Refrigerate until firm. When Jell-O is set, mix cream cheese and sour cream.
Spread over Jell-O.
Garnish with chopped nuts.
Dissolve gelatin in boiling water.
Stir in undrained pineapple, cranberry sauce and wine.
Chill until mixture thickens slightly.
Fold in pecans and turn into a 9 x 9 x 2-inch square pan.
Chill until firm.
When gelatin is set, soften cheese and gradually beat in sour cream until mixture is smooth and creamy. Spread over gelatin.
Chill.
Makes about 9 servings.
Stir together pineapple, cranberry sauce, sugar, ginger, and salt in a small saucepan over medium heat and bring to a boil.
Reduce to low heat and simmer about 5 minutes till thickened.
Remove from heat and stir in jalapenos and shallot. Cover and chill until ready to serve.
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.
Combine first 4 ingredients in a saucepan; bring to a boil.
Reduce heat, and simmer 10 minutes.
Remove from heat; let cool completely.
Strain, discarding cloves and cinnamon.
To serve, combine sugar mixture, fruit juices, and ginger ale in a large punch bowl.
Yield: 7 quarts.
Pour juices into punch bowl.
Add desired amount of sherbet. Use 1 quart of ginger ale for each gallon of punch.
CITRUS ICE CUBES: Fill each compartment of an ice cube tray with 1 piece of cut up fruit. Fill with water and freeze until solid.
PUNCH: In a large pitcher combine the punch ingredients except for the ginger ale and sliced oranges. Cover and chill for at least 2 hours but up to 24 hours.
Strain and discard ginger and the pulp.
Slowly stir in the ginger ale. Serve the punch over citrus ice cubes in chilled glasses.
Garnish with scewered orange slices.
Each serving approximately 3/4 cup.
Slowly add cranberry juice to sugar; stir until sugar dissolves.
Add pineapple-grapefruit juice; chill.
Pour into punch bowl.
Add the chilled ginger ale.
Yield:
About 32 punch cup servings.
Add sugar to cranberry juice cocktail; stir until sugar is dissolved.
Add pineapple juice and orange juice.
Put in freezer to make mixture slushy, stirring occasionally while freezing. When ready to serve, put into punch bowl.
Add the 7-Up or ginger ale.
Serves 32 punch cups.
Add cranberry juice to sugar.
Stir until dissolved.
Add pineapple juice.
Chill.
Put in punch bowl.
Add ginger ale and serve.
In punch bowl, combine cranberry juice, pineapple juice and ReaLemon brand.
Just before serving, add ginger ale and liqueur. Serve over ice.
In a large punch bowl, combine pineapple juice, cranberry juice, lemonade concentrate, sugar and food coloring, if used. Just before serving, pour in the ginger ale.
Garnish with ice ring or serve over ice.
Makes 36 (1/2-cup) servings.
Dissolve Jell-O in boiling water.
Stir in lemonade concentrate.
Add cold water and cranberry juice.
Place in large punch bowl with two trays of ice cubes or a molded ice ring.
Pour punch over ice.
Slowly pour in chilled ginger ale.
Makes 25 servings.
Crush cranberry sauce in a saucepan with fork; mix in sugar, spices and salt.
Add water gradually, beating until smooth with beater.
Stir in pineapple juice.
Heat to boiling point; reduce heat and simmer for 5 minutes.
Pour into punch cups; float a pat of butter in each cup.
Yield:
6 cups.