Put spices in percolator.
Place spices, sugar and salt in basket.
Makes 14 to 16 cups.
Triple recipe for Ladies Guild.
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.
For the Ice Cubes:
Place
For the Ice Cubes:
Add
inch baking pan.
FOR CRANBERRY FILLING ~ In a small saucepan
For ice mold, place orange sliced
For the Ice Ring:
In
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.
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.
Chill ingredients and mix.
(I usually use less sugar than the recipe calls for.)
Pour cranberry juice, orange juice and honey into large saucepan.
Add cinnamon stick and cloves.
Simmer juice for 15 minutes.
Stir few times with mixing spoon.
Let punch cool for 10 minutes.
Put strainer over punch bowl.
Pour punch slowly into bowl through strainer.
Discard cloves and cinnamon stick.
Add 1 quart lemon-lime soda at room temperature to the punch.
Serve warm.
Serves 12.
Mix and put in punch bowl.
Top with sherbert.
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.
Cook the cranberries in 3 cups water for about 5 minutes (until skins pop open) and strain.
In another pan, cook sugar and 4 cups hot water for 5 minutes and let cool.
Add orange and lemon juice; mix in cranberry juice.
Chill.
Just before serving, add 1 quart of ginger ale.
Put in punch bowl.
Slice bananas into punch bowl.
Makes about 25 cups.
It takes 7 1/2 cups of cranberry mixture for each quart of ginger ale.
For the Ice Ring:
In
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.
Non-Alcohol Version: omit schnapps and vodka. Replace with 1 1/2 cups peach nectar.
Combine all ingredients in a pitcher. Refrigerate covered until cold. Serve over ice in tall glasses or fill a small punch bowl. Double or triple the recipe for a large bowl.
If serving in glasses, put a small scoop of vanilla ice cream or orange sherbet on top. Float scoops on top of frozen juice rings in the punchbowl.
Chill juice and lemon soda until ready to use.
Pour cranberry juice into large punch bowl.
Add raspberry sherbet by putting scoops of it into the juice.
Over the sherbet, pour lemon soda until punch is frothy and bubbly.
Serve immediately.
n hand and just guessed for the recipe).
Soak the All
Place a sugar cube in the bottom of each 8 to 10 chilled champagne flutes.
Pour 2 tablespoons cranberry juice into each glass.
Fill each glass with white grape juice.
Thread several cranberries onto skewer or toothpick and garnish each glass.