Iced Tea Punch

 

20 tea bags (regular size)
20 cups water
6 cups sugar

Make tea in regular manner. Add the 6 cups of sugar while tea is hot.

When cool, add:

1 large can unsweetened pineapple juice
1 large can frozen orange juice (16 oz.)
1 cup fresh lemon juice
2 qts. ginger ale

Mix well and put in tightly closed bottles or plastic cartons in refrigerator. Will keep several weeks if tightly closed. Serves 30-40

FESTIVE CRANBERRY PUNCH

INGREDIENTS:

1 64-ounce bottle Ocean Spray® 100% Cranberry Juice Blend
1 cup orange juice
2 cups lemon-lime or club soda
Orange and lime slices, garnish

DIRECTIONS:

Combine cranberry juice blend and orange juice in a large punch bowl. Gently stir in soda just before serving. Garnish with orange and lime slices. Makes about 11 cups.

White Cranberry Peach Party Punch

1 (64-ounce) bottle Ocean Spray® White Cranberry and Peach Juice Drink, chilled
8 ounces lemon-lime soda
4 ounces orange juice
1 pint lime or orange sherbet, softened

1. Combine all ingredients, except sherbet, in a large punch bowl. Gently stir. Float softened sherbet on top of punch just before serving.

Makes about 15 (6-ounce) servings.

Frosty Holiday Punch

1 (6-ounce) package cherry gelatin

3/4 cup granulated sugar

2 cups boiling water

1 (46-ounce) can pineapple juice

6 cups cold water

2 liters ginger ale, chilled

1. In a 4-quart heat and freezer-proof container, dissolve gelatin and sugar boiling water. Stir in pineapple juice and cold water. Cover and freeze overnight. Remove from the freezer 2 hours before serving. Place in a punch bowl.
2. Stir in ginger ale just before serving.

Makes 32 to 36 servings.

Cranberry Apple Punch

6 cups cranberry-apple drink
12 whole cloves, tied in cheesecloth

4 cinnamon sticks, broken
1/2 cup fresh lemon juice

6 cups ginger ale

Cinnamon sticks for garnish

Orange slices for garnish

1. In a large saucepan combine cranberry-apple drink, cloves, cinnamon sticks and lemon juice. Heat to boiling point. Remove from heat, remove cloves, and steep for 15 minutes. Remove cinnamon sticks. Add ginger ale.
2. To serve, garnish each cup with a cinnamon stick "stirrer" and an orange slice.

Makes 12 servings.

Citrus Blossom Punch

1 (12-ounce) can frozen lemonade

1 (6-ounce) can frozen orange juice

1 (2-liter) bottle sparkling water, chilled

1/2 gallon pineapple or orange sherbet

1 quart vanilla ice cream

Orange slices (optional)

Maraschino cherries (optional)

1. Combine juice concentrates and sparkling water. Place sherbet and ice cream in punch bowl and break up with spoon. Add juice mix and stir until ice cream is partially melted.
2. Float orange slices with maraschino cherries in center if desired.

Makes 5 quarts.

A unique wine to serve during the Thanksgiving and Christmas holidays.

Holiday Cranberry Wine

3 cups chopped cranberries

2 1/2 to 3 cups granulated sugar

1 (3-liter) bottle semi-dry white wine or personal preference

1. Prepare cranberries in food processor. Combine all ingredients together in large bowl. Transfer to a 1-gallon glass jar or 2 1/2-gallon jars. Store in the refrigerator for at least 30 days. Strain with cheesecloth.
2. Reserve cranberries for a special holiday dessert, served over vanilla ice cream.
3. Wine stores indefinitely in refrigerator.

Simmering berry-and-apple drink, just right for a Holiday gathering.

Hot Buttered Cranberry Cider

5 cups apple cider or apple juice
4 cups cranberry juice cocktail
1 (3-inch) cinnamon stick
6 tablespoons LAND O LAKES® Butter, cut into pieces
2 tablespoons honey
Cinnamon sticks, if desired

1. Combine apple cider, cranberry juice cocktail and cinnamon stick in 3-quart saucepan. Cook over medium heat until mixture comes to a boil (8 to 10 minutes). Continue cooking until heated through and flavors are blended (8 to 10 minutes).
2. Remove from heat. Remove cinnamon stick; discard. Add butter and honey; stir until butter melts.
3. To serve, ladle into heated mugs. Garnish with cinnamon stick, if desired.

Makes 8 (1-cup) servings.

Hot Apple Coffee in Mugs



Lightly spiced hot apple juice with coffee-a great morning pick-me-

up or beverage to complement your dessert course.



Ingredients:

1 quart apple juice

1 quart hot, strong, black coffee

6 orange slices, sliced very, very thin

Two 3-inch cinnamon sticks

1/3 cup brown sugar

Pinch of ground allspice

Pinch of ground cloves



Directions:

Place all ingredients in a large saucepan and bring to a boil over

medium heat. Reduce heat and simmer for 10 minutes. Remove from heat

and strain liquid into a pitcher. Serve in mugs or pour into a

thermos.



Number of Servings: 2 quarts



This hot apple coffee is a delicious ending to any holiday meal, or

a lovely start to take with you in the car on morning rides with

warm muffins.

MAGIC HOLIDAY GROG

This is my idea of the most delicious hot beverage for the cold weather and holidays. You can keep it in a pot on the back of the stove for ladling out �?or use a crock pot to keep it warm. Leave out the alcohol, if you wish. I perfected this recipe years ago when I was a caterer �?it’s fragrance fills the house with a delightful, cozy "spirit�?�?ENJOY!

MAKES 8 GENEROUS SERVINGS

4 cups, apple cider or apple juice 1/2 cup, brown sugar 1/2 cup, dark rum (like Meyers) 1/4 cup, brandy or cognac 2 teaspoons, Grand Marnier or Cointreau 1/4 teaspoon, ground cinnamon 1/4 teaspoon, ground cloves 1/8 teaspoon, ground allspice salt to taste (a pinch or so will bring out the flavors!) 1 orange, sliced thin 1/2 lemon, sliced thin Garnish (optional - see below*)

In a non-reactive pot (stainless steel, ceramic, or enamel-coated metal), bring the cider just to a boil; immediately reduce heat, add the brown sugar and cook, stirring, over low heat until the sugar is dissolved without boiling. Remove from heat; add all remaining ingredients. Float sliced orange and lemon on top. Allow flavors to infuse for a half hour or more, if time is available. [May be made ahead and allowed to stand at cool room temperature for up to four hours. Refrigerate for longer storage.] To Serve: Reheat the grog (if it has cooled) over low heat and keep warm for serving, but do NOT allow the grog to boil. Ladle hot grog into cups, punch cups or mugs. *Garnish with a dollop of whipped cream and a sprinkle of nutmeg, if desired.