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Recipe: Aunt Ursula's Punch
Similar Categories: Aunt, Ursulas, Punch
1 bag fresh or frozen cranberries
6 large oranges (approximately 4 cups of juice)
4 large grapefruit (approximately 41/4 cups of juice)
3 large lemons (approximately 1 cup of juice)
1 46-oz. can unsweetened pineapple juice
1 cup sugar
2 qts. chilled ginger ale
Put the cranberries in a sauce pan with enough water to cover; cook over
medium heat until water starts to boil and the cranberries are popping. Put
berries and water through a food mill to remove skins and some of the seeds,
then return the puree to the sauce pan and add sugar. Let the mixture simmer
over very low heat, stirring often until sugar is dissolved. Set aside to
cool.
Juice all of the citrus fruit. In a large container mix the citrus juice and
the cooled cranberry mixture; blend well. Add the pineapple juice and chill
until ready to serve. Just prior to serving put the juice-cranberry mixture
into the punch bowl and slowly add ginger ale, trying to preserve
effervescence. Makes about 1 1/2 gallons.
6 large oranges (approximately 4 cups of juice)
4 large grapefruit (approximately 41/4 cups of juice)
3 large lemons (approximately 1 cup of juice)
1 46-oz. can unsweetened pineapple juice
1 cup sugar
2 qts. chilled ginger ale
Put the cranberries in a sauce pan with enough water to cover; cook over
medium heat until water starts to boil and the cranberries are popping. Put
berries and water through a food mill to remove skins and some of the seeds,
then return the puree to the sauce pan and add sugar. Let the mixture simmer
over very low heat, stirring often until sugar is dissolved. Set aside to
cool.
Juice all of the citrus fruit. In a large container mix the citrus juice and
the cooled cranberry mixture; blend well. Add the pineapple juice and chill
until ready to serve. Just prior to serving put the juice-cranberry mixture
into the punch bowl and slowly add ginger ale, trying to preserve
effervescence. Makes about 1 1/2 gallons.
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