Hot Pink Punch Recipe
Hot Pink Punch Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
With its rosy color, this beverage is perfect for any holiday gathering. Each delicious sip is sure to warm you up. Plus, it has a wonderful aroma that welcomes guests as they come through the door. —Lucile Cline, Wichita, Kansas
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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.
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.
Originally published as Hot Pink Punch in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p33

  • 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.
Originally published as Hot Pink Punch in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p33

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MY REVIEW
Carol McCluskey User ID: 6990411 114492
Reviewed Nov. 23, 2012

"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."

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