Spiced Cranberry Punch Bars Recipes

Steps:

• Heat oven to 350°F.
• Line 13x9-inch pan with foil, leaving ends of foil hanging over sides of pan; spray with cooking spray.
• Combine dry cake mix, butter and whole egg; spread onto bottom of prepared pan.
• Mix cranberry sauce, orange zest and spices until blended; spread onto crust. Top with marshmallows, nuts and coconut.
• Beat egg whites in small bowl with mixer on high speed until stiff peaks form. Add sugar; beat on low speed until blended. Spread over layers in prepared pan.
• Bake 30 to 35 min. or until lightly browned; cool completely. Use foil overhang to remove dessert from pan before cutting into 36 bars.

Steps:

• In a 6-qt. slow cooker, combine cranberry juice, apple cider, lemonade concentrate and lemon. Place cinnamon sticks, cloves and allspice on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. Place in slow cooker. Cook, covered, on low 3-4 hours or until heated through. Discard spice bag and lemon. If desired, garnish with cinnamon stick, cranberries and lemon peel.

Steps:

• Bring the orange zest, cinnamon sticks, cloves, ginger, water, and sugar to a boil in a small heavy saucepan, stirring until the sugar has dissolved. Reduce the heat and then simmer, covered, 5 minutes. Remove from the heat and let steep, uncovered, for 1 hour.
• Strain through a fine-mesh sieve into a bowl, discarding the solids.
• Combine the remaining ingredients with the spiced syrup in a punch bowl and stir. Add ice before serving.

Steps:

• 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.