Cranberry Orange Punch Recipes

Steps:

• In a large punch bowl or several pitchers, combine the cranberry juice, lemon juice and sugar; stir until sugar is dissolved. Just before serving, add orange soda and ice. If desired, insert cloves into orange wedges for garnish.

Steps:

• In a large container, combine juices and fruit; cover and refrigerate overnight. Serve in pitchers or a large punch bowl.

Steps:

• For the Bundt ice ring: Pour 1 inch of water into the bottom of a 12-cup Bundt pan. Add a quarter of the cranberries, 5 thyme sprigs and 2 bay leaves and evenly spread the ingredients around the Bundt pan--this will be the top of the ice cube. Place in the freezer to set for at least 4 hours.
• For the next layer, add enough water to fill halfway up the Bundt pan, then add the same quantity of ingredients as the first layer. Place in freezer for at least 4 more hours. Continue to make 2 more layers and freeze in the same manner, freezing each layer at least 4 hours before adding on the next. The final layer should freeze 8 hours or up to overnight before being used.
• Turn the Bundt pan onto a baking sheet and hold under running hot water until the Bundt ice ring releases onto the baking sheet, 5 to 10 seconds. Add to a punch bowl when ready to serve.
• For the spiced-thyme simple syrup: Combine the sugar with 2 cups water in a saucepan. Bring to a boil and cook until the sugar is dissolved. Remove from the heat and add the allspice, cloves, thyme and cinnamon sticks. Let steep while it comes to room temperature, 1 hour. Strain and refrigerate until ready to use.
• For the punch: Stir together the cranberry juice, vodka and 2 cups spiced-thyme simple syrup (save the remainder for another use). Pour over the Bundt ice ring in the punch bowl and top with prosecco and cranberries for garnish. Serve immediately.

Steps:

• Place cloves and cardamom seeds in a tea bag or coffee filter and tie the filter closed.
• Combine apple juice, orange juice, cranberry juice, cinnamon stick, and clove-cardamom pouch in a large pot; simmer over low heat for 30 minutes.

Steps:

• Combine all ingredients in a slow cooker.
• Cover and cook on LOW for 4-6 hours.
• Serve hot, straining out the spices.

Steps:

• Place cinnamon sticks, cloves, and allspice berries in the center of a small piece of cheesecloth. Bring the ends of the cheesecloth together and tie securely with kitchen string. Place spice bag in a large Dutch oven. Add apple cider, cranberries, water, and orange slices to the Dutch oven.
• Bring to a boil over medium-high heat. Reduce heat and simmer for 5 minutes. Remove and discard spice bag and orange slices. Serve warm.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Meanwhile, put cranberries in a small bowl and pour boiling water over them to cover. Let stand 15 minutes until plump; drain.
• At the same time, slice off top rind of wheel of Brie. Put Brie in a pie plate.
• Bake in the preheated oven until Brie is warmed through, about 15 minutes. Top with orange marmalade, cranberries, walnuts, and mint (if using).

Steps:

• Boil water and sugar until the sugar is dissolved. Add zest and sage. Steep 45 minutes and let cool. In a large pitcher, combine cranberry juice, vodka, Triple Sec, orange juice, and the sugar-sage mixture. Let chill and serve in a punch bowl. Garnish with kumquats and cranberries.