Cranberrychristmaspunch Recipes

Steps:

• 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.

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:

• In a large saucepan, combine the first 5 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until cranberries are softened. Remove from heat; cool slightly. Transfer to a blender; process until smooth. If desired, strain through a fine-mesh strainer. Pour into a 6-cup ring mold. Freeze until solid., Just before serving, wrap bottom of mold in a hot damp dishcloth; invert onto a baking sheet and lift off mold. Place ice ring in punch bowl. Gently stir in ginger ale, cold water, pineapple juice and lemon juice. If desired, serve with mint leaves and additional cranberries.

Steps:

• 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.

Steps:

• Make lemonade as directed on can in large pitcher.
• Stir in cranberry juice cocktail and enough ice to chill. Just before serving, stir in ginger ale.

Steps:

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

Steps:

• Mix the Orange and Cranberry juices in a bowl.
• Slowly pour in the lemon-lime pop into the bowl trying not to
• make too many bubbles.
• Float the whole cranberries on the top of the punch.

Steps:

• Pour ginger ale and juices into a 2 gallon drink dispenser or punch bowl.
• Put cranberries, orange slices, lemon slices and lime slices on top.
• Refrigerate until served.

Steps:

• Combine pomegranate and cranberry juice, vodka, Cointreau, club soda, lemon juice, and simple syrup in a punch bowl. Fill glasses with cranberries frozen in ice cubes, and serve.

Steps:

• In a medium-size punchbowl, stir cranberry juice and sugar together until the sugar dissolves. Mix in ginger ale, rum, and lemon and lime slices. Serve over ice.