Orange Cranberry Punch
Our wedding, held on my parents' farm, had many memorable touches, including fresh wildflowers and sunflowers, plus amazing food and beverages like this beautiful citrusy punch. My mom created the simple recipe. —Brook Hickle, Enumclaw, Washington
Total TimePrep: 10 min. + chilling
Makes24 servings (about 4-1/2 quarts)
- 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.
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.
Nutrition Facts3/4 cup: 93 calories, 0 fat (0 saturated fat), 0 cholesterol, 4mg sodium, 24g carbohydrate (23g sugars, 0 fiber), 1g protein.
Originally published as Orange Cranberry Punch in Down the Aisle Country-Style