Cranberry Cinnamon Punch Food

FRESH CRANBERRY PUNCH

Steps:

• In Dutch oven or large kettle, combine cranberries, water, cloves and cinnamon. Bring to boil; cover, reduce heat and simmer 12-15 minutes. Strain cooked juice through fine sieve or cheese cloth, squeezing gently. , To strained juice, add orange juice, lemon juice and sugar; stir until sugar is dissolved. Serve hot.

CINNAMON CRANBERRY PUNCH

Steps:

• In 1-quart saucepan, mix water, candies and sugar. Heat to boiling over medium-high heat, stirring constantly. Reduce heat to medium-low; simmer uncovered until candy is dissolved, stirring constantly. Cool completely, about 30 minutes. Refrigerate, if desired.
• In punch bowl, mix syrup mixture and pineapple juice. Just before serving, stir in carbonated beverage. Serve over ice. Garnish with cranberries and cinnamon sticks.

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 LEMONADE PUNCH

Steps:

• Combine the cranberry juice, lemonade, vodka and pineapple juice in a pitcher filled with ice and stir. Divide among punch glasses and garnish with the frozen cranberries.

CRANBERRY COSMO PUNCH

Steps:

• For the mulled cranberry juice: Combine the cranberry juice, brown sugar, cloves, star anise and cinnamon in a medium saucepan. Bring to a simmer over medium heat, then reduce to medium-low and simmer for 30 minutes. Let cool to room temperature before placing in the refrigerator to cool completely. Strain just before using.
• For the punch: Combine the vodka, triple sec and 4 1/2 cups of the mulled cranberry juice in a large punch bowl over ice or a juice ice mold (see Cook's Note). Stir to combine. Garnish with the orange twist if using.

CRANBERRY-ORANGE HOLIDAY PUNCH

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.

MULLED CRANBERRY PUNCH

Steps:

• Put the rum, cranberry juice, cider, maple syrup, honey, clove and star anise into a large saucepot over medium heat. Cook until a slow simmer is just reached and the honey/maple syrup is dissolved.
• Ladle the punch into heatproof glasses or mugs and garnish with cinnamon sticks.

CRANBERRY PUNCH

Steps:

• Mix together the cranberry juice, orange juice concentrate, lemonade concentrate, and sugar, stirring until concentrates and sugar are dissolved well.
• Add the 32 ounces of ginger ale and enough water to make 1 gallon of punch.
• Stir gently.
• Garnish with fresh cranberries and orange slices, if desired.

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.

HOT CRANBERRY PUNCH

Steps:

• In a 24-cup percolator, combine cranberry juice, water, pineapple juice, brown sugar and food coloring if desired. Place the cinnamon sticks, cloves and allspice in percolator basket; cover and begin perking. When cycle is complete, discard contents of basket. Serve the punch warm.

DELICIOUS CRANBERRY PUNCH

Steps:

• In a large container, combine all ingredients (adding more sugar if desired), stir until sugar is dissolved.
• Refrigerate until serving.
• Serve warm or cold.

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.

CRANBERRY RUM PUNCH

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.

HOT CRANBERRY CITRUS PUNCH

Steps:

• In a 4 quart or larger slow cooker, combine the cranberry juice, orange juice, white sugar, brown sugar, lemon juice, salt and cinnamon sticks. Stir to dissolve sugar. Cook on High for 4 to 6 hours. Turn heat to Low and keep warm for serving.

CRIMSON CRANBERRY PUNCH

Steps:

• Place the cranberries in a 4-1/2-cup ring mold coated with cooking spray. Slowly pour a small amount of cold water into the mold to barely cover berries; freeze until solid. Add remaining water; freeze until solid., Just before serving, combine grape juice and cranberry juice concentrate in a large punch bowl; stir in soda. Unmold ice ring; place fruit side up in punch bowl. Add orange and lemon slices.

CRANBERRY PUNCH

Steps:

• Mix orange juice, lemonade, cranberry juice and water.
• Chill.
• Just before serving, add 7-up.

CRANBERRY SLUSH PUNCH

Steps:

• In a large bowl, combine the cranberry sauce, concentrates, water, cinnamon and allspice. Cover and freeze for 8 hours or overnight. , Remove from the freezer 45 minutes before serving. For each serving, combine 1/2 cup slush mixture with 1/2 cup lemon-lime soda.

NICOLE'S CHRISTMAS PUNCH

Steps:

• Combine water, sugar, and cinnamon together in a saucepan; bring to a boil until sugar is dissolved, 5 to 10 minutes. Remove cinnamon syrup from heat and chill.
• Mix cinnamon syrup, pineapple juice, cranberry-apple juice, and ginger ale together in a punch bowl; stir well.

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.

CRANBERRY CITRUS PARTY PUNCH RECIPE

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.