Cherryberrypunch Recipes
BLOOD-RED CHERRY PUNCH
Provided by Food Network Kitchen
Time 10m
Number Of Ingredients 0
Steps:
- Welcome your guests with a cup of "blood": Stir one 64-ounce bottle cherry or cranberry-cherry juice, 1 liter ginger ale, 1/4 cup lemon juice and 1 tablespoon grenadine in a large punch bowl. Add 2 cups frozen cherries and 1 orange, cut into chunks. (To spike it, add 2 cups bourbon or rye and 3 dashes orange bitters. )
CHERRY, BERRY PUNCH
Sweet and fruity. This taste like the fruit punch you drank as a child and makes you feel like one too. Be sure to use well chilled ingredients.
Provided by Rita1652
Categories Punch Beverage
Time 10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place all ingredients into a pitcher or a punch bowl with a generous amount of ice cubes.
- Enjoy.
Nutrition Facts : Calories 164.9, Fat 0.2, Sodium 5.1, Carbohydrate 24.6, Fiber 0.3, Sugar 18.5, Protein 0.7
CRANBERRY PUNCH
A delicious hot weather drink that looks just as good as it tastes.
Provided by KADA
Categories Drinks Recipes Punch Recipes Non-Alcoholic Punch Recipes
Time 5m
Yield 6
Number Of Ingredients 5
Steps:
- Half-fill 6 tall glasses with ice. Fill to about three quarters with cranberry-apple juice. Pour ginger ale evenly into the glasses. Stir gently. Decorate with lime and mint sprigs.
Nutrition Facts : Calories 228.7 calories, Carbohydrate 58.4 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.5 g, Sodium 25.4 mg, Sugar 14.6 g
CHEERY CHERRY PUNCH
Whenever I need to quench the thirst of a hungry horde, this is the recipe I reach for. It's a refreshing beverage that nicely complements a variety of meals.-Florence Grewe, Long Prairie, Minnesota
Provided by Taste of Home
Time 15m
Yield 60 (4-ounce) servings.
Number Of Ingredients 8
Steps:
- In a stockpot, dissolve gelatin and sugar in boiling water. Stir in the pineapple juice, concentrates and cold water., Transfer to several freezer containers. Cover and freeze for at least 8 hours or overnight, stirring several times. Just before serving, transfer to a large punch bowl; stir in ginger ale.
Nutrition Facts : Calories 75 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 0 protein.
CHERRY-BERRY JAM
I like to combine several types of fruit in jam. This summer jam uses sour cherries, raspberries, and blueberries.
Provided by AnnaLena
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 35m
Yield 64
Number Of Ingredients 5
Steps:
- Inspect 8 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
- Prepare fruit and measure. Remove pits from cherries and measure 3 cups of pitted sour cherries. Crush raspberries and measure 1 cup crushed raspberries. Mash blueberries and measure 1 cup mashed blueberries.
- Combine cherries, raspberries, and blueberries in a large pot. Stir in pectin. Slowly bring to a full rolling boil that does not stop bubbling when stirred. Stir in sugar sugar and stir to dissolve. Return to a full rolling boil on high heat and boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
- Ladle cherry berry jam immediately into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 94.4 calories, Carbohydrate 24.3 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.2 g, Sodium 0.4 mg, Sugar 23.4 g
CRANBERRY CHERRY PUNCH
This crimson-colored beverage is wonderful for Christmas and looks festive in a glass punch bowl. -Lori Daniels, Beverly, West Virginia
Provided by Taste of Home
Time 15m
Yield 3-1/2 quarts.
Number Of Ingredients 8
Steps:
- Place several cranberries and a piece of lemon in each compartment of an ice cube tray; fill with water and freeze. , In a punch bowl or large container, dissolve gelatin in boiling water. Stir in the cold water, cranberry juice and lemonade concentrate. Just before serving, stir in ginger ale. Serve over cranberry-lemon ice cubes.
Nutrition Facts : Calories 99 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 17mg sodium, Carbohydrate 25g carbohydrate (24g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
MIXED BERRY PUNCH
I made this punch for my sister-in-law's baby shower, and it was a big hit. The raspberry sherbet turns it a pretty pink color. The little ones enjoyed eating the half-thawed berries out of the bottom of their cups.
Provided by MarthaStewartWanabe
Categories Punch Beverage
Time 5m
Yield 15-20 serving(s)
Number Of Ingredients 3
Steps:
- In a large punch bowl, dump in frozen mixed berries.
- Add gingerale and stir into berries.
- Scoop entire container of raspberry sherbet on top.
- Serve and enjoy!
Nutrition Facts : Calories 182.1, Fat 1.6, SaturatedFat 0.9, Sodium 50.4, Carbohydrate 41.6, Fiber 2.6, Sugar 36.7, Protein 0.9
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