This is a delicious hot (or cold) punch. My all time favorite hot punch. I served it at the home extension Christmas party this evening. ~~Rhonda
Spiced Cranberry Punch
1 c. sugar
4 c. water
12 whole cloves
4 (3-inch) cinnamon sticks
2 T. minced ginger root
8 c. cranberry/apple juice cocktail
2 c. orange juice
1 c. fresh lemon juice (from 6 lemons)
Orange slices and cranberries (optional)
Additional cranberry/apple juice cocktail (optional)
1. In a large saucepan, combine sugar, water, cloves, cinnamon sticks and ginger; mix until sugar dissolves. Bring to boiling; simmer 10 minutes. Remove pan from heat. Cover; let stand 1 hour. [At this point the punch base can be strained and stored in the fridge for 1-2 days.]
2. Strain punch mixture into a large bowl (chilled punch) or crockpot (hot punch). Stir in cranberry cocktail, orange juice and lemon juice. Chill or serve hot. If serving cold, garnish with orange slices and cranberries or fill ice-cube trays with orange slices, cranberries, and addition cranberry cocktail; freeze, and use to chill when serving.
Makes 16 servings. From “McCall’s Favorite Christmas Ideas,” 1992, p. 108.