Cranberry Quencher Food

CRANBERRY CITRUS QUENCHER

Steps:

• In a 2 quart pitcher, combine concentrate, water and cranberry juice. Mix well.
• Refrigerate until ready to serve.
• To serve, stir in soda.
• Yields 10 3/4 cup servings.

TAMARIND PINEAPPLE QUENCHER

Steps:

• Add the diced pineapple to a 14-ounce Collins glass and muddle with a muddler or the handle of a wooden spoon until it becomes a juicy pulp. Top with a big scoop of ice cubes then add the coconut water and tamarind syrup. Stir together then garnish the glass with the pineapple wedge and enjoy.
• Crack each tamarind pod to remove the pulp then discard the shells and stringy fibers. Combine the tamarind pulp, brown sugar, coriander seeds and 2 cups water in a small saucepan and bring to a boil over high heat. Lower the heat to medium and cook at a rapid simmer, stirring frequently to help break up the pulp and prevent the sugar from scorching, until the pulp is loosened from the seeds, 25 to 30 minutes.
• Strain the syrup through a fine-mesh sieve into a heat-safe glass jar; discard the solids. Let cool to room temperature then cover and refrigerate for up to 2 weeks. Makes about 1 cup.

CRANBERRY QUENCHER

Steps:

• Combine cranberry-apple and pineapple juices in a large container or punch bowl.
• Stir in lemonade concentrate.
• Garnish glasses with pineapple, cranberries and/ or mint if desired.