I've served this punch at ladies luncheons and as a breakfast beverage for a crowd. The sweet tangy flavor complements many foods. It's a fun change from plain red punch.—Lorene Corbett, Arnold, Nebraska
- 6 cups water
- 2 cans (12 ounces each) frozen orange juice concentrate, thawed
- 3/4 cup maraschino cherry juice or grenadine syrup
- 3/4 cup sugar
- 1 liter ginger ale, chilled
- In a gallon container, combine water, orange juice concentrate, cherry juice and sugar; mix well. Chill. Just before serving, stir in ginger ale. Yield: 4 quarts.
Originally published as Cherry Orange Punch in Taste of Home April/May 2002, p54
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