November 17, 2016
A great recipe is more than just food. A great recipe brings back good memories of the person who first made it for you. The original version of this recipe was given to me by my friend, Val, about 30 years ago. Every time I make this punch I think of our toddlers playing together while a group of young mothers grew into a sisterhood that has spanned more than 3 decades.
Holiday hosting is easy-peasy with this fabulous Cranberry Punch recipe. It's delicious hot or cold, sparkling with ginger ale or champagne, and your guests will be begging for the recipe. Believe me, it happens every time I serve it. It's super-simple and is best when you make it a few days in advance. Makes one gallon.
Here's what you need:
- 64 oz. Cranberry juice cocktail, Cranapple, or cranberry juice*
- 1 1/2 to 2 cups sugar*
- 2 cups orange juice
- 3 T. lemon juice
- 6" cinnamon stick - do not use ground cinnamon.
- Sparkling water, ginger ale, champagne, etc. - if serving cold
*Cranberry juice cocktail and Cranapple are sweetened and need less sugar. Plain cranberry juice is tart and will require more sugar. It's best to start with less sugar, then add more to taste.
Put sugar, cinnamon stick, and 2 cups water in a large pot. Bring to boil and dissolve sugar. Add cranberry juice, orange juice, lemon juice and 4 more cups of water. Simmer for at least 30 minutes. Serve hot in mugs OR chill and mix 50/50 with ginger ale or other sparkling beverage and serve over ice.