Tuesday, May 15, 2012

Orange Cranberry Punch


    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. Yield: 24 servings (about 4-1/2 quarts).

    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.

This recipe comes from Taste of Home.

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