Friday, January 30, 2009

Cranberry Cream Punch

Recipe from Sheila Wheeler and Husband-Tested in Alice’s Kitchen

Bill and Sheila hosted this year’s holiday party for the band. Sheila made this fabulous punch. It’s really pretty on the table and was addictively delicious. We all kept going back for more. Everyone (including me) asked her for the recipe, so here it is. This was perfect for the Christmas holiday, but if you’re having a gathering for Valentines Day, this is the perfect solution for a special drink to serve your valentines!

Cranberry Ice Ring:
2 cups of cranberry juice cocktail
1 ½ cups cold water
1 cup fresh cranberries
1 -2 limes, sliced
Combine the cranberry juice and water. Pour ½ cup of the mixture into a
1½ quart ring mold. (A Bundt pan or an angel food cake pan would also work and in a real pinch, muffin tins might do the trick.) Arrange the cranberries and lime slices in the mold and freeze. Pour the remaining mixture over the frozen mold and refreeze.

Punch:
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
1 (12 oz.) can frozen cranberry juice cocktail concentrate, thawed
1-1 ½ of a one liter bottle(s) ginger ale, chilled, or to taste
½ of a large bottle Ocean Spray Cranberry Juice Cocktail, or to taste
⅓ of a one liter bottle of rum
Combine all of the ingredients in a large punch bowl. Carefully place frozen cranberry ring on the top of the punch and allow it to float.

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