Orange Cranberry Punch Recipe
- 4 quarts cranberry juice
- 2 cups orange juice
- 2 medium oranges, sliced
- 2 medium lemons, sliced
- 2 medium limes, sliced
- 1. 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.
3/4 cup: 93 calories, 0 fat (0 saturated fat), 0 cholesterol, 4mg sodium, 24g carbohydrate (23g sugars, 0 fiber), 1g protein.