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Hot Pink Punch
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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 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.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |