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.
1 cup: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein
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."