Ponche Chilean Cranberry Punch Recipes

CRANBERRY LEMONADE PUNCH

Steps:

• Combine the cranberry juice, lemonade, vodka and pineapple juice in a pitcher filled with ice and stir. Divide among punch glasses and garnish with the frozen cranberries.

PONCHE - CHILEAN CRANBERRY PUNCH

Steps:

• In a pot, simmer the cranberry juice with the cinnamon, nutmeg, cloves, and the lemon and orange peels for 15 minutes.
• Let it cool completely.
• Strain and discard the cloves and fruit peels.
• Pour into glasses with ice and serve.

CRANBERRY-ORANGE HOLIDAY PUNCH

Steps:

• For the Bundt ice ring: Pour 1 inch of water into the bottom of a 12-cup Bundt pan. Add a quarter of the cranberries, 5 thyme sprigs and 2 bay leaves and evenly spread the ingredients around the Bundt pan--this will be the top of the ice cube. Place in the freezer to set for at least 4 hours.
• For the next layer, add enough water to fill halfway up the Bundt pan, then add the same quantity of ingredients as the first layer. Place in freezer for at least 4 more hours. Continue to make 2 more layers and freeze in the same manner, freezing each layer at least 4 hours before adding on the next. The final layer should freeze 8 hours or up to overnight before being used.
• Turn the Bundt pan onto a baking sheet and hold under running hot water until the Bundt ice ring releases onto the baking sheet, 5 to 10 seconds. Add to a punch bowl when ready to serve.
• For the spiced-thyme simple syrup: Combine the sugar with 2 cups water in a saucepan. Bring to a boil and cook until the sugar is dissolved. Remove from the heat and add the allspice, cloves, thyme and cinnamon sticks. Let steep while it comes to room temperature, 1 hour. Strain and refrigerate until ready to use.
• For the punch: Stir together the cranberry juice, vodka and 2 cups spiced-thyme simple syrup (save the remainder for another use). Pour over the Bundt ice ring in the punch bowl and top with prosecco and cranberries for garnish. Serve immediately.

CRANBERRY PUNCH

Steps:

• Dissolve honey in tea. Cool. Add cranberry, orange and lemon juices; chill. Just before serving, add soda.

PONCHE DE FRUTAS (FRUIT PUNCH)

Steps:

• In a large punch bowl, combine orange juice, lemon juice, grapes, plums and pineapple. Stir in sugar. Pour in tea and crushed ice.

FRESH CRANBERRY PUNCH

Steps:

• In Dutch oven or large kettle, combine cranberries, water, cloves and cinnamon. Bring to boil; cover, reduce heat and simmer 12-15 minutes. Strain cooked juice through fine sieve or cheese cloth, squeezing gently. , To strained juice, add orange juice, lemon juice and sugar; stir until sugar is dissolved. Serve hot.

CRANBERRY SEA BREEZE PUNCH

Steps:

• Using two ice cube trays, put one or two cranberries in each square, fill with water and freeze until solid. Can be done a week ahead.
• Pour the cranberry juice, vodka and grapefruit juice into a punch bowl or large pouring jug and add the lime slices. Add some ice and half the cranberry ice cubes. Divide the remaining cranberry ice cubes between the glasses, then pour in the punch.

CRANBERRY CREAM PUNCH

Steps:

• Prepare Cranberry Ice Ring one day in advance.
• Cranberry Cream Punch: In punch bowl, combine sweetened condensed milk, cranberry juice concentrate, (liqueur and food coloring, if desired).
• Just before serving, add club soda/ginger ale and ice ring.
• Cranberry Ice Ring: Combine cranberry juice cocktail and water.
• In 1-1/2-quart ring mold, pour 1/2 cup cranberry liquid.
• Arrange cranberries and lime slices or mint leaves in mold and freeze.
• Add remaining 3 cups cranberry liquid to mold; freeze overnight.