Orange Cranberry Punch
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
24 ServingsPrep: 10 min. + chilling
- 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).
Tip: Prepare 24 hours ahead to develop the "fruity" flavors. Consider freezing additional cranberry juice in a ring or ice cube trays to chill punch without diluting.
Nutritional Facts: 1 serving (3/4 cup) equals 93 calories, trace fat (trace saturated fat), 0 cholesterol, 4 mg sodium, 24 g carbohydrate, trace fiber, 1 g protein.