Sparkling Cranberry Punch
Recipe: #17801
March 08, 2015
Categories: Beverages, Cranberry, Brunch, Picnic Fat Free, Gluten-Free, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, Canned Fruit, Water, Sugar, more
"This recipe is from "River Road Recipes", originally published by the Junior League of Baton Rouge in 1959. By 1980 the combined sales of RRR & RRR II (A 2nd Helping) had earned over $1,000,000 for their community trust fund. Pretty awesome IMO. I modified the recipe slightly to include 1/4 cup additional water + 1/4 cup dried cranberries. (Time has been estimated & does not include time to cool & then be well-chilled under refrigeration). ENJOY! ... ETA: Culinary Quest #3 is about to begin. Given that both fruit drinks & fruit punch are very popular in the Azores islands, this recipe is being submitted for play in CQ #3."
Original is 10 servings
Ingredients
Nutritional
- Serving Size: 1 (160.6 g)
- Calories 193.4
- Total Fat - 1.6 g
- Saturated Fat - 0.8 g
- Cholesterol - 5 mg
- Sodium - 76.5 mg
- Total Carbohydrate - 46 g
- Dietary Fiber - 1.3 g
- Sugars - 29.3 g
- Protein - 1.4 g
- Calcium - 42.5 mg
- Iron - 0.4 mg
- Vitamin C - 17.9 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Empty can of jellied cranberry sauce into a 2-qt saucepan. Over med-heat setting, add water & beat w/an immersion blender or hand-held mixer until sauce is melted.
Step 2
Add sugar & continue cooking until sugar is dissolved, stirring as needed.
Step 3
Add dried cranberries & set mixture aside to cool & plump the cranberries. Then refrigerate until well-chilled.
Step 4
When chilled, add lemon juice, almond extract & 1 cup of ginger ale.
Step 5
Just B4 serving, add remaining 1/2 cup ginger ale (or more as desired) & serve in frosted glasses. Garnish w/mint &/or clove-studded lemon slices, if using.
Tips
- Immersion Blender
0 Reviews
You'll Also Love
