Hot Pink Punch

Name: Hot Pink Punch
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: about 3 quarts.
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

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

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.

Originally published as Hot Pink Punch in Holiday & Celebrations Cookbook 2001

Reviews

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Average Rating:

Carol McCluskey

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.