Hot Pink Punch Recipe
Ingredients
| Cranberries package | 1 , frozen | |
| Water | 12 Cup (16 tbs), divided | |
| Sugar | 1/2 Cup (16 tbs) | |
| 1/2 cup red-hot candies | ||
| Whole Cloves | 10 | |
| Orange juice | 1 Cup (16 tbs) | |
| Lemon juice | 2/3 Cup (16 tbs) | |
Directions
In a saucepan, combine the cranberries and 4 cups water.
Cook over medium heat until berries pop, about 15 minutes.
Cool slightly.
Press through a strainer; discard skins.
Set cranberry mixture aside.
In a large saucepan, combine the sugar, red-hots, cloves, orange juice, lemon juice and 4 cups water.
Cook and stir until sugar is dissolved and red-hots are melted.
Stir in cranberry mixture.
Add enough remaining water to achieve desired concentration; heat through.
Discard cloves before serving.
Cook over medium heat until berries pop, about 15 minutes.
Cool slightly.
Press through a strainer; discard skins.
Set cranberry mixture aside.
In a large saucepan, combine the sugar, red-hots, cloves, orange juice, lemon juice and 4 cups water.
Cook and stir until sugar is dissolved and red-hots are melted.
Stir in cranberry mixture.
Add enough remaining water to achieve desired concentration; heat through.
Discard cloves before serving.
Chef
