Cranberry Cherry Punch Recipes

CRANBERRY & CHERRY PUNCH

Steps:

• Add sparkling wine to a 2.5-quart pitcher. Then add juices, vodka, and sweet and sour. Stir to combine.
• Add cherries or cranberries and lime wheels for garnish. Refrigerate until ready to serve.

CRANBERRY-CHERRY PUNCH

Steps:

• Dissolve gelatin in boiling water, then stir in the lemonade concentrate.
• Add the cold water & cranberry juice cocktail.
• Place 8-10 cups of ice cubes OR a molded ice ring in a large punch bowl, & pour the punch over the ice.
• SLOWLY pour the ginger ale down the inside of the punch bowl, & mix carefully by pushing the ice cubes/ring up & down several times.
• If desired, add scoops of fruit-flavored sherbet.

7-UP CRANBERRY PUNCH

Steps:

• Chill fruit juices and 7-Up.
• Simmer water, sugar and cinnamon sticks together for 10 minutes.
• Set aside for several hours to allow the mixture to develop the cinnamon spiced flavor.
• Prior to serving time, remove the cinnamon sticks from the sugar syrup.
• In a large punch bowl, combine the sugar syrup, cranberry juice, orange juice, and lemon juice.
• Slowly pour in the 7-Up.
• Add ice-cubes and garnish with lime slices if desired.

BLOOD-RED CHERRY PUNCH

Steps:

• Welcome your guests with a cup of "blood": Stir one 64-ounce bottle cherry or cranberry-cherry juice, 1 liter ginger ale, 1/4 cup lemon juice and 1 tablespoon grenadine in a large punch bowl. Add 2 cups frozen cherries and 1 orange, cut into chunks. (To spike it, add 2 cups bourbon or rye and 3 dashes orange bitters. )

CHERRY PUNCH

Steps:

• In a blender, combine concentrates and pineapple; cover and blend until smooth. Pour into a gallon-sized container; stir in water. Store in the refrigerator. To serve, pour the mixture into a punch bowl; add cherry soda and ginger ale. Garnish with lemon and lime slices if desired.

CHERRY CRANBERRY SAUCE

Steps:

• In a large saucepan, cook sugar and water over medium heat until sugar is dissolved. Add cranberries and cherries. Bring to a boil. Cook uncovered, until cranberries begin to pop, about 6 minutes. Reduce heat; cook 20 minutes longer or until thickened. Pour into a serving dish. Cover and chill for at least 2 hours.