Our country wedding, held on my parents' farm, was even more wonderful than my husband, Keith, and I had imagined. There were so many memorable touches, including fresh wildflowers and sunflowers, plus great food and beverages like this beautiful citrusy punch. My mom created this simple recipe. —rook Hickle, Enumclaw, Washington
- 4 quarts cranberry juice
- 2 cups orange juice
- 2 medium oranges, sliced
- 2 medium lemons, sliced
- 2 medium limes, sliced
- In a large container, combine juices and fruit; cover and refrigerate overnight. Serve in pitchers or a large punch bowl. Yield: 24 servings (about 4-1/2 quarts).
Originally published as Orange Cranberry Punch in Down the Aisle Country-Style 2000, p26
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