CLEVELAND, Oh — Looking for a festive punch to serve over the holidays? Country chef Lee Ann Miller has a favorite recipe that includes frozen cranberries and sliced citrus and she showed Fox 8’s Stefani Schaefer how easy it is to make Jingle Bell Punch.
Lee Ann is a friend of Walnut Creek Cheese and you can learn more about the Amish Country store by clicking here.
Jingle Bell Punch
12 oz. frozen lemonade concentrate
6 oz. frozen orange juice concentrate
2 cups Cranberry Juice cocktail
2 cups water
¼ cup granulated sugar
2 liter Sprite or 7-Up
Sliced oranges, limes, lemons and frozen cranberries
3 cups of ice (approximately)
In a small saucepan heat water and sugar. Allow mixture to boil for a minute.
Set aside then refrigerate to cool completely.
In a medium mixing bowl combine juice concentrates, cranberry juice, water/sugar mixture.
Stir. This mixture can be refrigerated for several hours.
Put ice and Sprite into punch bowl/drink dispenser first. Then add juice concentrate mixture.
Then put in the frozen cranberries and citrus (this helps the fruit not sink and clog the drink valve)
Then mix ingredients in dispenser.
Makes 1 gallon.