← Back to Search Results
American
Crimson Christmas Punch

Photo by: Joseph De Leo
Comments: 0
 

Recipe

This delectable holiday punch speaks for itself—rich in color and easy to make. The trick for elegance lies in the serving.

Yield: 20 punch cups

Ingredients

  • 1 quart cranberry juice cocktail
  • 1 quart red currant juice (see Note)
  • 1 quart 7-Up chilled
  • Ice ring made with lime slices and cherries (see Note)

Directions

Combine the fruit juices in a punch bowl. Just before serving, stir in the 7-Up and add the ice ring.

Notes

Red currant juice is available in larger supermarkets and specialty food stores.

Ice blocks and rings melt slower than cubes, and they’re especially good for those large-crowd punches.

1. To make a plain ice block, simply use a container large enough to suit your need: plastic storage boxes are useful, or you can use cake pan, an angel-food pan, a loaf pan, or even a mixing bowl for an extra-large block. Use ring or other shaped molds to add interest.

2. To color an ice block or ring—for a St. Patrick’s Day party or Valentine’s Day brunch—just add food coloring to the water before freezing.

3. To make it really festive, decorate the ice block, mold, or individual cubes: fill the container halfway with water and freeze it. Remove the container from the freezer, and arrange your decorations on the ice: unsprayed flowers and greens; fresh herbs and fresh fruit; even mini American flags for the Fourth of July. Then carefully add ½ inch of water and refreeze. When the decoration is set, fill the container the rest of the way, and freeze it thoroughly.

4. To unmold an ice block or ring, dip the container briefly in a bowl of hot water. Slide the ice carefully into your punch bowl. If possible, put the ice in the bowl before you add the punch to avoid overflows. If the punch is already in the bowl, go slowly!

5. When crushing ice, never place whole cubes in your blender unless your instruction booklet says it’s okay. If you aren’t sure, put the cubes in a plastic bag first, then whack them with a mallet or hammer to break them into smaller pieces. Now add them to the blender to complete the crushing.


© 1983 (as Drinks without Liquor), 1999 Jane Brandt
 

Nutritional Information

Nutrients per serving (% daily value)

67kcal (3%)
9mg (1%)
9mg (16%)
2mcg RAE (0%)
78mg
7mg
0g
17g
0g
17g
0mg (0%)
7mg (0%)
0g (0%)
0g (0%)
0mg (1%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

nigella-express Nigella Express
by Nigella Lawson
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
a-new-way-to-cook A New Way to Cook
by Sally Schneider
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
spice Spice
by Ana Sortun
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?