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TOTAL TIME: Prep: 15 min. + freezing
MAKES: 18 servings

Ingredients

  • 1/3 cup fresh or frozen cranberries
  • 2 slices lemon, cut into 6 wedges
  • 1 package (3 ounces) cherry gelatin
  • 1 cup boiling water
  • 3 cups cold water
  • 6 cups cranberry juice, chilled
  • 3/4 cup thawed lemonade concentrate
  • 1 liter ginger ale, chilled

Nutritional Facts

3/4 cup: 99 calories, 0 fat (0 saturated fat), 0 cholesterol, 17mg sodium, 25g carbohydrate (24g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch, 1/2 fruit.

Directions

  1. Place several cranberries and a piece of lemon in each compartment of an ice cube tray; fill with water and freeze.
  2. In a punch bowl or large container, dissolve gelatin in boiling water. Stir in the cold water, cranberry juice and lemonade concentrate. Just before serving, stir in ginger ale. Serve over cranberry-lemon ice cubes. Yield: 3-1/2 quarts.
Originally published as Cranberry Cherry Punch in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p30


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