- 3 cans (8 ounces each) jellied cranberry sauce
- 2 cans (12 ounces each) lemonade concentrate
- 1 can (12 ounces) frozen cranberry-apple juice concentrate
- 4 cups water
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 12 cups lemon-lime soda, chilled
- In a large bowl, combine the cranberry sauce, concentrates, water, cinnamon and allspice. Cover and freeze for 8 hours or overnight.
- Remove from the freezer 45 minutes before serving. For each serving, combine 1/2 cup slush mixture with 1/2 cup lemon-lime soda. Yield: 24 servings (1 cup each).
Originally published as Cranberry Slush Punch in Taste of Home December/January 2004, p39
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Reviewed Jul. 5, 2011
"I loved the taste of this punch!"