Cranberry Cherry Punch Recipe

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This crimson-colored beverage is wonderful for Christmas and looks festive in a glass punch bowl. —Lori Daniels, Beverly, West Virginia
TOTAL TIME: Prep: 15 min. + freezing
MAKES:18 servings
Quick Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 15 min. + freezing
MAKES: 18 servings


  • 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

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


  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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