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Punch: Cranberry-Pineapple Punch




Source of Recipe


Internet


List of Ingredients




1 c. cranberries
1 C. crushed ice
4 C. cranberry juice, chilled
4 C. pineapple juice, chilled
1 1/2 C. granulated sugar
1 T. almond extract
2 liters ginger ale, chilled



Recipe



Using molds of your choice, arrange cranberries and crushed ice alternately in a striped pattern. Add cold water to fill molds. Freeze for 2 hours.

To unmold, wrap a hot damp cloth around the bottom of the mold; invert onto a baking sheet.

In a punch bowl, combine the juices, sugar and extract; stir until sugar is dissolved. Add ginger ale. Place ice molds in bowl, rounded side up. Serve immediately.

YIELD: 4 Quarts (20 Servings)