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    CRANBERRY-PINEAPPLE PUNCH


    Source of Recipe


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    List of Ingredients




    1 cup cranberries
    1 cup crushed ice
    4 cups cranberry juice, chilled
    4 cups pineapple juice, chilled
    1 1/2 cups granulated sugar
    1 tablespoon 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.
    Yields 4 quarts (20 servings).
 

 

 

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