Easy Orange Cranberry Punch Food

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.

ORANGE CRANBERRY PUNCH

Steps:

• In a large container, combine juices and fruit; cover and refrigerate overnight. Serve in pitchers or a large punch bowl.

EASY ORANGE CRANBERRY PUNCH

Steps:

• Place the frozen cranberries in a saucepan and add the cranberry juice.
• Bring to a simmer and cook for 10 minutes, mashing the cranberries with the back of a wooden spoon, until the juice has reduced slightly.
• Remove from the heat and allow to cool completely.
• In a large jug or pitcher, add ice cubes then pour in the cranberry syrup and Campari.
• Add the rosemary, orange slices and fruit then pour in the orange juice.
• Top with the soda water/club soda and serve.

CRANBERRY-ORANGE PUNCH

Steps:

• Combine cranberry juice, soda and orange juice in a large punch bowl. Cover and chill for at least 4 hours.
• When ready to serve, float orange slices and cranberries in the punch.

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.

CRANBERRY ORANGE PUNCH

Steps:

• In a large punch bowl or several pitchers, combine the cranberry juice, lemon juice and sugar; stir until sugar is dissolved. Just before serving, add orange soda and ice. If desired, insert cloves into orange wedges for garnish.

HOLIDAY CRANBERRY PUNCH

Steps:

• place slices of orange and lime in bottom of large punch bowl.
• mix all punch ingredients together pour on top.
• Serve ice cold.
• TIP: To prevent the punch from being watered down make ice cubes with punch instead of water.
• The punch will stay cold without being watery.

CRANBERRY ORANGE PUNCH

Steps:

• In a large punch bowl, combine cranberry juice, lemon juice, and sugar.
• Stir until sugar is completely dissolved.
• Just before serving, add orange soda and liquer, if desired.
• Also,add ice ring or square block of frozen ice.
• Garnish with orange slices decorated with cloves and cranberries.
• Stick the cloves around each orange slice by placing clove in orange rind.
• I use about seven cloves per orange slice and have seven orange slices in punch bowl.
• The cranberry is placed in the center of each orange slice.