Time 5m Number Of Ingredients 6 Steps:
Chill all ingredients thoroughly. Combine the pineapple juice, cranberry juice, and orange juice in a punch bowl. Just before serving, add the lemon-lime soda and stir to combine. Add cranberries and orange slices for garnish. Add ice if desired. Serve with a ladle.
Time 20m Number Of Ingredients 7 Steps:
Gather the ingredients. Heat, but do not allow to boil, all of the ingredients in a saucepan or chafing dish. Stir well until all of the sugar is dissolved. Pour the heated mix into a heat-proof punch bowl and add seasonal fruits like orange slices and cranberries. Serve warm. Heat, but do not allow to boil, the wine, tea, and lemon and orange juices in a saucepan or chafing dish. Pour the heated mix into a heat-proof punch bowl. Place as much sugar as possible into a large ladle and any excess sugar into the punch bowl. Saturate the sugar in the ladle with rum. Ignite the rum and sugar in the ladle and pour it into the bowl while still aflame. Stir well and extinguish the flames. Pour the remainder of the rum into the punch. Stir well, ensuring the sugar is completely dissolved, and then add the fruit. Serve warm.
Time P1DT10m Yield 32 Number Of Ingredients 5 Steps:
In a large container, mix together sugar, cranberry juice, pineapple juice and almond extract. Refrigerate for 1 day. To serve, pour juice mixture into a punch bowl. Stir in ginger ale.
Time 5m Yield 8 servings Number Of Ingredients 6 Steps:
In a large bowl, over ice combine all of the liquid ingredients. Float the orange slices on top, for garnish and serve.
More about “holiday punch ii recipes”
Time 10m Yield 30 servings (about 5-3/4 quarts). Number Of Ingredients 6 Steps:
In a 4-qt. freezer-proof container, dissolve gelatin and sugar in boiling water. Stir in pineapple juice and cold water. Cover and freeze overnight. Remove 2 hours before serving. Place in a punch bowl; stir in ginger ale just before serving.
