…Or Cran-Orange Raspberry Punch, whichever the case may be. I served this punch last year as a component of Christmas Day Brunch. It’s very easy to put together when visions of sugarplums are still dancing in your head and the living room is a mass of paper and toys. There are, in fact, only three ingredients.
I call it Christmas Punch because I came up with the idea to serve it as part of Christmas Brunch. Also, it uses raspberry ginger ale, and I’ve only seen raspberry ginger ale available around the holiday season. I guess you could try to add raspberry extract or mashed raspberries (or even melted and strained raspberry jam) to regular ginger ale to make the recipe at another time of the year, but I haven’t tried that yet, so I don’t know for sure.
The inspiration for this recipe came from finding a bottle of raspberry ginger ale in Walmart and wanting to find something to make with it. I’ve always liked the cran-orange combination, and I consider this a slight flavor variation to the cran-raspberry punch I make at other times of the year. It actually only contains three ingredients.
(or the more-of-a-mouthful Cran-Orange Raspberry Punch)
1 (59-ounce) carton pulp-free orange juice, well-chilled
1 (64 ounce) bottle cranberry juice, well-chilled
1 (2 L) bottle raspberry ginger ale (I used Schweppe’s), well-chilled
In a large punch bowl or serving vessel (with a spigot), combine orange juice and cranberry juice. Slowly and gently stir in ginger ale, being careful to not break up any bubbles.
Serve over ice in decorative plastic punch cups with your choice of garnish (Muffin likes maraschino cherries with stems).