Printable | Taste of Home

Hot Pink Punch

1 package (12 ounces) fresh or frozen cranberries, thawed
11 to 12 cups water, divided
2-1/2 cups sugar
1/2 cup red-hot candies
10 whole cloves
1 cup orange juice
2/3 cup lemon juice

In a saucepan, combine the cranberries and 4 cups water. Cook over
medium heat until berries pop, about 15 minutes. Cool slightly. Press
through a strainer; discard skins. Set cranberry mixture aside. In
a large saucepan, combine the sugar, red-hots, cloves, orange juice,
lemon juice and 4 cups water. Cook and stir until sugar is dissolved

Printed from tasteofhome.com Nov 19, 2008

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Hot Pink Punch cont.

and red-hots are melted. Stir in cranberry mixture. Add enough
remaining water to achieve desired concentration; heat through.
Discard cloves before serving.

Yield: about 3 quarts.