At Thanksgiving there is usually a crowd of people that come together to give thanks, eat dinner, and then maybe afterward, watch football. It makes for a crowd of thirsty people and one way to keep them from getting thirsty is to have a Thanksgiving punch ready at all times. Depending on the crowd it may be advisable to have a non alcoholic punch available so that everyone can have some. Non Alcoholic punches don’t have to be boring. They are actually quite good, thirst quenching, and everyone will love them.
Cranberry is the flavor of the season so here are a few cranberry punches suitable for Thanksgiving. Because they are red they are also great for Christmas.
Cranberry Lemonade Punch
Both kids and adults will love this thirst quenching punch
Ingredients:
- 2 – 2 quart bottles of cranberry juice, chilled (you can use apple cranberry or other flavors)
- 2 – 12 ounce cans of frozen pink lemonade concentrate, thawed
- 2 – 1 quart bottles of ginger ale, chilled (you can use any clear soda pop)
Directions:
- Pour cranberry juice into the punch bowl and pour the lemonade in stirring until it is dissolved.
- Pour in ginger ale last.
- Make this frothy by adding raspberry sherbet.
Cranberry Citrus Punch
Want a little bit of a different flavor? This punch gives punch its name.
Ingredients:
- 2 – 2 quart bottles of cranberry juice, chilled
- 1 - 12 ounce can frozen pineapple juice, thawed
- 1 – 12 ounce can frozen orange juice concentrate, thawed
- 2 – 1 quart bottles of lemon lime flavored soda pop
- 6 to 8 lemon slices.
Directions:
- Pour cranberry juice into punch bowl then add the two frozen concentrates and stir well.
- Add the soda and float the lemon slices on top.
- Float some whole cranberries on top as well.
Hot Cranberry Punch
If the weather is frightful even though it is just Thanksgiving, you can serve this to warm everyone up before dinner then serve a cold punch during the game when things might get a little heated.
Ingredients:
- 1 – 2 quart bottle cranberry juice
- 2 quarts orange juice
- 4 cups water
- 1 tablespoon ground ginger
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- ½ cup sugar or to taste
Directions:
- In a large sauce pan place the juices and water and bring to a boil.
- Reduce heat to simmer and add spices and sugar making sure sugar completely dissolves.
- Simmer for 5 minutes.
- Serve with orange slices floating on top or a sprig of mint (if it is still growing in the yard)
Hot Apple Cider Punch
This is a departure from cranberries but apples are in season and taste great this time of year.
Ingredients:
- 4 quarts apple cider
- 1 cup brown sugar, packed
- 6 ounce can frozen lemonade, thawed
- 6 ounce can orange juice, thawed
- ½ teaspoon ground cloves
- ½ teaspoon ground allspice
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon or 3 cinnamon sticks
Directions:
- Heat apple cider until it is hot but not boiling.
- Add the brown sugar and stir until it dissolves.
- Add the juices along with 1 can each of water.
- Bring to boiling point and add the spices.
- Simmer for about 10 minutes and remove cinnamon sticks if used. Serve hot.
Cold Cider Punch
This is delicious when cold and frosty.
Ingredients:
- 2 quarts apple cider
- 1 quart orange juice
- Juice of one lemon
- Sugar to taste (about ¼ cup)
- 1 liter of ginger ale
Directions:
- Chill all liquid ingredients then start by pouring in the apple cider and orange juice.
- Add lemon juice and stir in.
- Add the sugar and stir until dissolved and taste to see if it need a little more.
- Add ginger ale last and serve.
Thanksgiving guests will enjoy having punch before, during and after dinner. It gives a little fizz and pizzazz to the day and lets them know the host went the extra mile for them.
HOL101
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