- 4 cups cranberry juice
- 2 cups orange juice
- 1 cup pineapple juice
- 1/2 cup lemon juice
- 1/2 cup water
- 1/3 cup sugar
- 1 teaspoon almond extract
- In a large container, combine all of the ingredients; stir until sugar is dissolved. Refrigerate until serving. Yield: 2 quarts.
Originally published as Cranberry Brunch Punch in Quick Cooking November/December 2001, p12
Reviews for Cranberry Brunch Punch
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review