Cherry Cranberry Punch Food

CRANBERRY PUNCH

Steps:

• In a large pitcher stir together all the ingredients.
• Serve in glasses over ice.

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 AND CRANBERRY COBBLER

Steps:

• For the crust: Preheat the oven to 350 degrees F. Butter a 9-inch springform pan and line with parchment paper. Set aside.
• Combine the flour, polenta, powdered sugar, cinnamon, baking powder and salt in a medium bowl and stir together with a rubber spatula. Pour in the butter and stir until combined. Add three-quarters of the dough to the bottom of the prepared pan and press evenly into the bottom and 1/2-inch up the sides of the pan. Reserve the remainder of the dough for the top. Bake the crust just to set, 12 to 15 minutes.
• For the filling: Combine the cherries, cranberries, muscovado sugar, flour, orange zest and salt in a medium bowl, and stir to combine and coat evenly. Pour the filling into the crust and spread evenly, pressing gently to nestle into the crust. Drop dollops of the remaining dough randomly over the top of the cobbler. Bake until the filling is bubbly and crust and topping are golden brown, about 45 minutes. Allow to cool completely in the pan before releasing the sides and slicing into wedges. Serve with whipped cream or vanilla ice cream 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. )

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.

CHERRY 7-UP PARTY PUNCH

Steps:

• Mix all the ingredients together except the Cherry 7up.
• Stir in the Cherry 7up right before serving.
• Serve over ice.
• NOTE: Have a couple Ice buckets full of ice close by so the punch doesn't get watered down.
• Serve in a big punch bowl and float some orange slices on the punch if you like.

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.

CRANBERRY FRUIT PUNCH

Steps:

• Place juice concentrates in a 7-qt. or larger container; let stand until partially thawed. Stir in juices., To serve, stir in soda. Serve over ice. If desired, top with lemon zest.

CHRISTMAS CRANBERRY PUNCH

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.