Cranberry Ice Ring For Punch Food

Steps:

• Combine the cranberry and orange juice, ginger ale, sparkling water and lime juice in a large glass punch bowl or pitcher.
• Then add the ice (or cranberry ice ring, if using). Serve immediately.
• Fill a 4- 6 cup Jello or metal ring mold with 3/4 - 1 1/2 inch water (depending on the size of your mold. *I have a 5 cup and I fill it 1 inch. Freeze until solid for 6 hours.
• Place 2 cups frozen cranberries and the zest of 1 large orange on the ice.
• Fill the mold with water to top.
• Freeze until solid (at least 8 hours or overnight)
• To remove the ice ring, briefly dip the bottom of the mold in a bowl half-filled with warm water.
• Immediately float the ring in the punch.

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.

CRANBERRY CREAM PUNCH

Steps:

• Prepare Cranberry Ice Ring one day in advance.
• Cranberry Cream Punch: In punch bowl, combine sweetened condensed milk, cranberry juice concentrate, (liqueur and food coloring, if desired).
• Just before serving, add club soda/ginger ale and ice ring.
• Cranberry Ice Ring: Combine cranberry juice cocktail and water.
• In 1-1/2-quart ring mold, pour 1/2 cup cranberry liquid.
• Arrange cranberries and lime slices or mint leaves in mold and freeze.
• Add remaining 3 cups cranberry liquid to mold; freeze overnight.

CRANBERRY-APPLE CIDER PUNCH

Steps:

• In 4-quart container, stir together cider, cranberry juice, ginger ale and orange juice concentrate. Refrigerate until serving time.
• Just before serving, pour punch into punch bowl. Garnish with cranberries and orange peel curls.

FRUITY ICE WREATH

Steps:

• Overlap oranges, lemons, cranberries, and rosemary sprigs in a 10-inch Bundt pan; add 3 cups water and cranberry-juice cocktail. Freeze overnight. To unmold wreath, dip pan in a bowl of hot water until edges just start to melt. (Don't let the water come up over the top.) Remove and turn out onto a plate.

CRANBERRY ICE RING FOR PUNCH

Steps:

• Fill a 4 cup metal ring mold with 3/4 inch water; freeze until solid.
• Place enough fresh cranberries on the ice to fill the mold. Fill completely with water and freeze until solid, at least 6 hours or up to 1 week.
• To remove the ice ring, briefly dip the bottom of the mold in a bowl half-filled with warm water.
• Immediately float the ring in the punch.