Hot Pink Punch Recipe
- 1 package (12 ounces) fresh or frozen cranberries, thawed
- 11 to 12 cups water, divided
- 2-1/2 cups sugar
- 1/2 cup red-hot candies
- 10 whole cloves
- 1 cup orange juice
- 2/3 cup lemon juice
- 1. In a saucepan, combine the cranberries and 4 cups water. Cook over medium heat until berries pop, about 15 minutes. Cool slightly. Press through a strainer; discard skins. Set cranberry mixture aside.
- 2. In a large saucepan, combine the sugar, red-hots, cloves, orange juice, lemon juice and 4 cups water. Cook and stir until sugar is dissolved and red-hots are melted. Stir in cranberry mixture. Add enough remaining water to achieve desired concentration; heat through. Discard cloves before serving. Yield: about 3 quarts.
Reviews for Hot Pink Punch
"We just got back from Thanksgiving dinner at our son's and new daughter-in-law's home. She served this drink before dinner and with dinner and it was absolutely the best. I would not change it at all, except to use a sugar substitute as my husband is diabetic and it was a little too sweet for him."