Cranberry Wine Punch Brody Recipes

HOLIDAY CRANBERRY PUNCH

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.

QUICK CRANBERRY PUNCH

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.

SPARKLING NONALCOHOLIC CRANBERRY PUNCH

Steps:

• Gather the ingredients.
• In a large punch bowl, combine the cranberry juice and lemonade concentrate.
• Stir in sparkling water.
• Serve immediately and garnish with citrus or seasonal fruits to taste, if using.

HOMEMADE CRANBERRY WINE

Steps:

• Add the sugar and cranberry juice to a small saucepan and heat it just enough to dissolve the sugar. If using fresh cranberries, add water instead of juice and use it to dissolve the sugar.
• Allow the sugar and juice mixture to come to room temperature. While it's cooling, dissolve the yeast packet in a small amount of lukewarm water. Allow it to bloom for at least 5 minutes.
• Add the yeast nutrient and dried cranberries to the juice/sugar mixture and then pour it all into a primary fermentation vessel. Add the dissolved yeast.
• Cap with a water lock and allow the mixture to ferment in primary for 2-3 weeks. Alternately, allow the mixture to ferment without an airlock for about 5 days, then rack into secondary and add an airlock.
• Either way, once the mixture is in secondary, add an airlock. Ferment in secondary for 6-8 weeks before bottling. For a very dry wine, rack the cranberry wine a second time and ferment for another 6-8 weeks.
• Bottle in wine bottles and age for at least 3 months, but preferably a full year from bottling.

CRANBERRY PUNCH

Steps:

• Mix all of the ingredients together in a punchbowl.
• Add water or ice to equal 1 gallon. Add this slowly to achieve the taste you'd like. We add about 4 cups of ice and no additional water. As the ice slowly melts, it gets the punch to the perfect flavor for us.

CRANBERRY PUNCH

Steps:

• Half-fill 6 tall glasses with ice. Fill to about three quarters with cranberry-apple juice. Pour ginger ale evenly into the glasses. Stir gently. Decorate with lime and mint sprigs.

SLOW COOKER CRANBERRY PUNCH RECIPE

Steps:

• Ideal slow cooker size: 4-Quart.
• In your slow cooker, combine the cranberry juice, sugar, lemonade concentrate, water and honey. Drop in the cloves and cinnamon sticks
• Cover and cook on LOW for 3 to 4 hours.
• Before serving, fish out the cloves and cinnamon sticks and switch your slow cooker to warm.
• Ladle into mugs or heat-proof cups.

CRANBERRY-WINE PUNCH BRODY

Steps:

• 1. Cook cranberries in the boiling water until they pop. Strain through sieve using cheesecloth, pressing the pulp. 2. Return the juice to the sauce pan, add the sugar, stir over low heat til sugar dissolves. Chill the cranberry juice. 3. At serving time, combine the cranberry juice, wine, oj concentrate, lemon juice in punch bowl. Add block of ice and the seltzer, and stir the punch.