Cranberry, Cider, Lime, and Apricot Punch Recipes

Cardinal Punch

4 cups fresh cranberries
4 cups water
2 cups sugar
1 cup strained orange juice
1 ½ tablespoons lemon juice
1 quart ginger ale

Boil fresh cranberries in water until they are very soft. Crush and strain through cheesecloth. (Or use 4 cups bottled, or fresh frozen concentrated cranberry juice cocktail.) While hot, stir in sugar. Add strained orange juice and lemon juice. Chill until ready to serve, and then add ginger ale and ice. 20 servings.

Cider Punch

1 cup sugar
½ teaspoon grated nutmeg
3 cups water
2 cups cider
4 cups ginger ale
1 cup grapefruit juice
3 slices lemon
2 cups grape juice

Boil water, sugar and nutmeg together for 5 minutes. Cool. Add other ingredi­ents. Pour over ice cubes. 24 servings.

Pineapple Lime Punch

2 cups currant jelly
2 cups boiling water
2 cups pineapple juice
½ cup lemon juice
½ cup orange juice
2 cups strained lime juice
1 quart ginger ale

Beat currant jelly with rotary beater until frothy; add hot water and beat until jelly is dissolved; add fruit juices and chill. Before serving, add ginger ale and pour over ice. 25 servings.

Apricot Punch

½ pound dried apricots
½ cup sugar
1 cup orange juice
3 tablespoons lemon juice
1 cup sweet cider
1 ½-2 quarts iced water

Soak apricots 1 hour in water to cover, and then stew until soft. Add sugar, cook 5 minutes longer, and sieve. Combine fruit juices and cider, pour over apricots and stir thoroughly; strain and dilute with iced water to taste. Garnish with candied cherries. 20 servings.

Beat currant jelly with rotary beater until frothy; add hot water and beat until jelly is dissolved; add fruit juices and chill. Before serving, add ginger ale and pour over ice. 25 servings.