INGREDIENTS
1 qt (4 Cups) cranberry juice
2 Cups unsweetened pineapple juice
1/3 Cups white sugar
3 Tbsp Almond Extract
4 Cinnamon Sticks
2 liter bottle ginger ale
1 bag of fresh cranberries

STEPS

You will want to make this a day ahead of serving it.

In a large mixing bowl, combine the juices, sugar, and almond extract, stirring until the sugar is dissolved. Add the cinnamon sticks to the mixture, cover the container, and chill in the refrigerator overnight.

At this point, if you want to, you could also freeze some of this mixture in ice cube trays or a jello mold or bundt cake pan. This way, you can chill the punch when you serve it without watering down with melting ice and keep it chilled while sitting out on the serving table. Also make sure you have your ginger ale chilling in the refrigerator as well.

When ready to serve, transfer your punch mixture and any ice ring or frozen punch cubes to a large punch bowl. Pour the ginger ale into the punch mixture, and add the fresh cranberries. Now you have a beautiful festive holiday punch!

Note from Rory: Let’s be real honest, we could all use a little help during the holidays, so feel free to put some liquor in this drink. Vodka is always an easy add, but you could be a bit daring and try Cointreau, Fireball, or a spiced rum.  Let us know how you tweaked the recipe, and how it turned out!

Cuisines: ,

One Response to Cranberry Holiday Punch

  1. Jon says:

    I’ve made a similar recipe several times during the holidays with hard ginger beer instead of ginger ale, and fireball whiskey. It’s always amazing. We call it “Red Nosed Punch”

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