Appetizer
1) Pear and Cranberries "Brie En Croûte"
Meats
2) Partridge and Cranberries Crepes
3) Veal Escallops with Cranberries
4) Ham with Cranberries and Porto
5) Pork loin stuffed with Cranberries
6) Chicken Breasts with Cranberries and Orange Sauce
Desserts
7) Dried Cranberries Cookies
8) Cranberries and Mayonnaise Muffins
9) Cranberries Bread
10) Cranberries and Maple Syrup pudding
On the side
11) Fresh Cranberries Relish
12) Cranberries Sauce
Drinks
13) Cranberries and Apple Punch (non-alcoholic)
14) Cranberries Cocktail
15) Cranberries Punch
1) Pear and Cranberries "Brie En Croûte"
Meats
2) Partridge and Cranberries Crepes
3) Veal Escallops with Cranberries
4) Ham with Cranberries and Porto
5) Pork loin stuffed with Cranberries
6) Chicken Breasts with Cranberries and Orange Sauce
Desserts
7) Dried Cranberries Cookies
8) Cranberries and Mayonnaise Muffins
9) Cranberries Bread
10) Cranberries and Maple Syrup pudding
On the side
11) Fresh Cranberries Relish
12) Cranberries Sauce
Drinks
13) Cranberries and Apple Punch (non-alcoholic)
14) Cranberries Cocktail
15) Cranberries Punch
Pear and Cranberries "Brie En Croûte"
3 sheets of unfrozen Phyllo dough
3 tablespoons melted unsalted butter (45 ml)
3 tablespoons of honey (45 ml)
7 oz Brie cheese (200 g)
1 pear, peeled and thinly sliced
¼ cup frozen cranberries (60 ml)
¼ cup almonds thinly sliced and grilled (60 ml)
¼ teaspoon nutmeg (1 ml)
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Preheat oven to 350° F or 180° C
Place the first Phyllo Sheet on a slightly oiled cookie sheet. (Meanwhile, keep the other two Phyllo sheets under a clean humid dishcloth.). Brush the first Phyllo sheet with melted butter. Place the second sheet on top of the first one and also brush the Phyllo sheet with melted butter. Repeat this process with the last sheet.
Brush the top layer with half of the honey. Place the Brie in the center of the sheet. Add the pear slices, cranberries and the almonds avoiding the circumference of the pastry dough. Drizzle on top of the Brie, the nutmeg and the remainder of the honey. Fold the sheets over the Brie; using a bit of water on your fingers, press the seams to properly seal the dough. Finally brush over the remainder of melted butter over the Brie.
Bake in oven on the lower grill for 25 to 30 minutes or until the pastry dough turns a golden brown. Cool the "Brie en Croûte" for 10 minutes before slicing. Serves 4.
3 sheets of unfrozen Phyllo dough
3 tablespoons melted unsalted butter (45 ml)
3 tablespoons of honey (45 ml)
7 oz Brie cheese (200 g)
1 pear, peeled and thinly sliced
¼ cup frozen cranberries (60 ml)
¼ cup almonds thinly sliced and grilled (60 ml)
¼ teaspoon nutmeg (1 ml)
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Preheat oven to 350° F or 180° C
Place the first Phyllo Sheet on a slightly oiled cookie sheet. (Meanwhile, keep the other two Phyllo sheets under a clean humid dishcloth.). Brush the first Phyllo sheet with melted butter. Place the second sheet on top of the first one and also brush the Phyllo sheet with melted butter. Repeat this process with the last sheet.
Brush the top layer with half of the honey. Place the Brie in the center of the sheet. Add the pear slices, cranberries and the almonds avoiding the circumference of the pastry dough. Drizzle on top of the Brie, the nutmeg and the remainder of the honey. Fold the sheets over the Brie; using a bit of water on your fingers, press the seams to properly seal the dough. Finally brush over the remainder of melted butter over the Brie.
Bake in oven on the lower grill for 25 to 30 minutes or until the pastry dough turns a golden brown. Cool the "Brie en Croûte" for 10 minutes before slicing. Serves 4.
Print this recipe
Partridge and Cranberries Crepes
1 egg
½ cup of milk (125 ml)
¼ cup sour cream (60 ml)
¼ cup of unsalted butter (60 ml)
1 cup of natural white flour (250 ml)
1 ½ teaspoon of yeast (7 ml)
½ teaspoon of salt (2 ml)
1 ½ cup of minced partridge (375 ml)
½ cup of cranberry sauce (125 ml) (please refer to recipe)
2 cups of finely chopped onions (30 ml)
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Preparation
1. In a large bowl whisk the egg, milk, sour cream and butter. Gently blend
the flour, yeast and salt into the mixture.
2. Fold the partridge, cranberry sauce and the onions into the batter.
3. Heat a non-stick or cast iron pan. Brush with melted butter. Pour ¼ cup
(60 ml) of batter and evenly spread to coat bottom evenly. Crepes should
be ½ inch thick.
4. Cook on medium heat for 4 minutes until small bubbles appear on the
surface. Turn and cook the other side for another 4 minutes. Repeat with remaining batter, brushing skillet with butter and stacking the crepes on
a plate.
5. Serve warm.
Serving: 8 to 10 crepes
This recipe can also be made with chicken, turkey, veal, etc.
1 egg
½ cup of milk (125 ml)
¼ cup sour cream (60 ml)
¼ cup of unsalted butter (60 ml)
1 cup of natural white flour (250 ml)
1 ½ teaspoon of yeast (7 ml)
½ teaspoon of salt (2 ml)
1 ½ cup of minced partridge (375 ml)
½ cup of cranberry sauce (125 ml) (please refer to recipe)
2 cups of finely chopped onions (30 ml)
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Preparation
1. In a large bowl whisk the egg, milk, sour cream and butter. Gently blend
the flour, yeast and salt into the mixture.
2. Fold the partridge, cranberry sauce and the onions into the batter.
3. Heat a non-stick or cast iron pan. Brush with melted butter. Pour ¼ cup
(60 ml) of batter and evenly spread to coat bottom evenly. Crepes should
be ½ inch thick.
4. Cook on medium heat for 4 minutes until small bubbles appear on the
surface. Turn and cook the other side for another 4 minutes. Repeat with remaining batter, brushing skillet with butter and stacking the crepes on
a plate.
5. Serve warm.
Serving: 8 to 10 crepes
This recipe can also be made with chicken, turkey, veal, etc.
Veal Escallops with Cranberries
6 veal escallops 5.5 ounces each (160 g)
10 teaspoons of unsalted butter (50 ml)
10 teaspoons of virgin olive oil cold pressed (50 ml)
½ cup of white wine (125 ml)
¾ cup of cooking cream 35% (180 ml)
½ cup of fresh cranberries (125 ml)
3 tablespoons of finely chopped leeks (45 ml)
1/3 cup of unsalted butter cut in pieces (75 ml)
2 tablespoons of chopped fresh parsley (30 ml)
Salt and pepper to taste
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Preparation
1. Flour lightly the veal escallops and browns them in the butter and oil in the
cooking pan for 2 to 3 minutes on each side. Salt and pepper to taste.
2. Remove the escallops from the frying pan and place them in a pan that
is oven safe.
3. Remove the grease from the frying pan and deglaze with the white wine.
Add the cream and the cranberries. Cook for 4 to 5 minutes along with the
leeks.
4. Thicken the sauce with the little pieces of unsalted butter.
5. Heat the veal escallops in the oven at 350° F (180° C) for a few minutes
and then put the sauce on them. Before serving garnish with the parsley.
6 veal escallops 5.5 ounces each (160 g)
10 teaspoons of unsalted butter (50 ml)
10 teaspoons of virgin olive oil cold pressed (50 ml)
½ cup of white wine (125 ml)
¾ cup of cooking cream 35% (180 ml)
½ cup of fresh cranberries (125 ml)
3 tablespoons of finely chopped leeks (45 ml)
1/3 cup of unsalted butter cut in pieces (75 ml)
2 tablespoons of chopped fresh parsley (30 ml)
Salt and pepper to taste
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Preparation
1. Flour lightly the veal escallops and browns them in the butter and oil in the
cooking pan for 2 to 3 minutes on each side. Salt and pepper to taste.
2. Remove the escallops from the frying pan and place them in a pan that
is oven safe.
3. Remove the grease from the frying pan and deglaze with the white wine.
Add the cream and the cranberries. Cook for 4 to 5 minutes along with the
leeks.
4. Thicken the sauce with the little pieces of unsalted butter.
5. Heat the veal escallops in the oven at 350° F (180° C) for a few minutes
and then put the sauce on them. Before serving garnish with the parsley.
Ham with cranberries and porto
1 ham, 2 to 3lbs (2 to 2,2 kg)
2 cups of cranberries (500 ml)
½ cup of maple syrup (125 ml)
1 can of clementines (14 ounces) (398 ml)
¼ cup of Porto (60 ml)
¾ cup of water (180 ml)
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Preparation
1. Soak the ham in water for 2 hours then place the ham in a large
casserole dish and cover with fresh water. Bring to boil, cover and let
simmer for 30 minutes.
2. Preheat oven to 400 ° F (200° C)
3. Remove the ham from the casserole. Brush the ham with the syrup
and cook for 1 hour and 45 minutes depending the size of the ham.
(20 minutes per pound)
4. From time to time baste the ham with the syrup.
Preparation for the syrup:
1. Cook the cranberries in the maple syrup and water for about 5 minutes.
2. Drain and reserve the cranberries. Add the syrup from the clementines and the Porto.
3. When ready to serve, add the cranberries and the clementines
This ham is delicious served hot or cold.
1 ham, 2 to 3lbs (2 to 2,2 kg)
2 cups of cranberries (500 ml)
½ cup of maple syrup (125 ml)
1 can of clementines (14 ounces) (398 ml)
¼ cup of Porto (60 ml)
¾ cup of water (180 ml)
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Preparation
1. Soak the ham in water for 2 hours then place the ham in a large
casserole dish and cover with fresh water. Bring to boil, cover and let
simmer for 30 minutes.
2. Preheat oven to 400 ° F (200° C)
3. Remove the ham from the casserole. Brush the ham with the syrup
and cook for 1 hour and 45 minutes depending the size of the ham.
(20 minutes per pound)
4. From time to time baste the ham with the syrup.
Preparation for the syrup:
1. Cook the cranberries in the maple syrup and water for about 5 minutes.
2. Drain and reserve the cranberries. Add the syrup from the clementines and the Porto.
3. When ready to serve, add the cranberries and the clementines
This ham is delicious served hot or cold.
Pork loin stuffed with cranberries
3 lbs of pork filets de-boned or loin cut (1.5kg)
2 tablespoons of unsalted butter (30 ml)
1 small onion
1 garlic clove or ½ teaspoon of dried garlic (2 ml)
½ cups of fresh chopped cranberries (125 ml)
½ teaspoon of celery grains (2 ml)
½ teaspoon of sage (2 ml)
½ teaspoon of thyme (2 ml)
¼ teaspoon of Jamaica pepper (1ml)
2 ¾ cups of whole wheat bread crumbs (680 ml)
Salt and pepper to taste.
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Preparation
1. Melt butter in a casserole. Cook the onions till they are tender and
translucent in appearance without burning them.
2. Add the rest of the ingredients and mix everything together well. Add salt
and pepper to taste.
3. With a sharp knife, partially slice lengthwise the piece of meat. Hammer the
meat with a rolling pin to flatten and tenderize the pork.
4. Spread the stuffing on one side of the meat and fold over the other side
on top of the stuffing. Properly tie up the piece of meat and then butter.
Place in a frying pan and cook in oven at 325°F (160°C) 30 to 35 minutes
per pounds. Baste often with the cooking juices.
3 lbs of pork filets de-boned or loin cut (1.5kg)
2 tablespoons of unsalted butter (30 ml)
1 small onion
1 garlic clove or ½ teaspoon of dried garlic (2 ml)
½ cups of fresh chopped cranberries (125 ml)
½ teaspoon of celery grains (2 ml)
½ teaspoon of sage (2 ml)
½ teaspoon of thyme (2 ml)
¼ teaspoon of Jamaica pepper (1ml)
2 ¾ cups of whole wheat bread crumbs (680 ml)
Salt and pepper to taste.
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Preparation
1. Melt butter in a casserole. Cook the onions till they are tender and
translucent in appearance without burning them.
2. Add the rest of the ingredients and mix everything together well. Add salt
and pepper to taste.
3. With a sharp knife, partially slice lengthwise the piece of meat. Hammer the
meat with a rolling pin to flatten and tenderize the pork.
4. Spread the stuffing on one side of the meat and fold over the other side
on top of the stuffing. Properly tie up the piece of meat and then butter.
Place in a frying pan and cook in oven at 325°F (160°C) 30 to 35 minutes
per pounds. Baste often with the cooking juices.
Chicken breasts with cranberries and orange sauce
2 chicken breasts cut in half
2 tablespoons of vegetable oil (30 ml)
1 teaspoon of chervil (5ml)
1 quartered orange
A few coriander leaves
Celery salt and pepper
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Preparation
1. Remove the fat and the skin from the chicken breasts. Cook the chicken in
a casserole dish in the oil. Cook each side till they become golden brown.
2. Add all the other ingredients on the chicken breasts. Cover with aluminum
paper and cook in the oven for one hour at 325° F (170° C)
3. Serve with the cranberry sauce see recipe # 12
2 chicken breasts cut in half
2 tablespoons of vegetable oil (30 ml)
1 teaspoon of chervil (5ml)
1 quartered orange
A few coriander leaves
Celery salt and pepper
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Preparation
1. Remove the fat and the skin from the chicken breasts. Cook the chicken in
a casserole dish in the oil. Cook each side till they become golden brown.
2. Add all the other ingredients on the chicken breasts. Cover with aluminum
paper and cook in the oven for one hour at 325° F (170° C)
3. Serve with the cranberry sauce see recipe # 12
Dried cranberries cookies
1 cup of whole-wheat flour (250 ml)
1 ¼ cup sifted white natural flour (310 ml)
¼ cup of brown sugar (60 ml)
2 teaspoons baking powder (10 ml)
½ teaspoon of salt (2 ml)
¼ teaspoon ground clover (1 ml)
½ teaspoon natural lemon essence (2 ml)
¼ cup unsalted butter room temperature (60 ml)
1cup heavy cream 35% (250 ml)
¾ cup dried cranberries (180 ml)
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Preparation
1. Grease a baking sheet and line the sheet with parchment paper.
2. Sift the dry ingredients into a bowl and add the butter until mixture has
the look of large crumbs.
3. Add the cream (with the exception of 3 tablespoons (45ml)),
the cranberries, and the lemon essence to the dry ingredients and mix
until blended.
4. On a floured surface form the dough into a ball. Roll the dough until it
is one inch thick.
5. With a cookie cutter of your choice cut out the cookies and place then
on the greased baking sheet.
6. Brush the remainder of the cream onto the cookies and bake them in the
oven on the top grill at 350° F (180°C) for 10 to 12 minutes.
Serving: Makes about 12 cookies
1 cup of whole-wheat flour (250 ml)
1 ¼ cup sifted white natural flour (310 ml)
¼ cup of brown sugar (60 ml)
2 teaspoons baking powder (10 ml)
½ teaspoon of salt (2 ml)
¼ teaspoon ground clover (1 ml)
½ teaspoon natural lemon essence (2 ml)
¼ cup unsalted butter room temperature (60 ml)
1cup heavy cream 35% (250 ml)
¾ cup dried cranberries (180 ml)
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Preparation
1. Grease a baking sheet and line the sheet with parchment paper.
2. Sift the dry ingredients into a bowl and add the butter until mixture has
the look of large crumbs.
3. Add the cream (with the exception of 3 tablespoons (45ml)),
the cranberries, and the lemon essence to the dry ingredients and mix
until blended.
4. On a floured surface form the dough into a ball. Roll the dough until it
is one inch thick.
5. With a cookie cutter of your choice cut out the cookies and place then
on the greased baking sheet.
6. Brush the remainder of the cream onto the cookies and bake them in the
oven on the top grill at 350° F (180°C) for 10 to 12 minutes.
Serving: Makes about 12 cookies
Cranberries and mayonnaise muffins
¼ cup of unsalted butter (60 ml)
¾ cup of maple sugar (180 ml)
2 whisked eggs
¼ cup of orange essence dried cranberries (60 ml))
1 cup of cranberries cut in half (250 ml)
1 ¼ cup of sifted natural white flour (310 ml)
1 ¼ cup of sifted whole-wheat flour (310 ml)
¼ cup of orange juice (60 ml)
1 teaspoon of orange zest (5 ml)
1 teaspoon of baking powder (5 ml)
1 teaspoon of baking soda (5 ml)
¾ cup of mayonnaise (180 ml)
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Preparation
1. In a large bowl mix the softened butter, eggs, sugar and mayonnaise.
2. First mix all the dry ingredients together. Then add the orange juice, zest,
cranberries, and dried orange cranberries.
3. Refrigerate for 12 minutes
4. Fill the muffin molds and cook in oven for 20 to 25 minutes at 350°F
(180° C). Remove from oven and cool for 10 minutes before taking
out the muffins from the molds.
¼ cup of unsalted butter (60 ml)
¾ cup of maple sugar (180 ml)
2 whisked eggs
¼ cup of orange essence dried cranberries (60 ml))
1 cup of cranberries cut in half (250 ml)
1 ¼ cup of sifted natural white flour (310 ml)
1 ¼ cup of sifted whole-wheat flour (310 ml)
¼ cup of orange juice (60 ml)
1 teaspoon of orange zest (5 ml)
1 teaspoon of baking powder (5 ml)
1 teaspoon of baking soda (5 ml)
¾ cup of mayonnaise (180 ml)
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Preparation
1. In a large bowl mix the softened butter, eggs, sugar and mayonnaise.
2. First mix all the dry ingredients together. Then add the orange juice, zest,
cranberries, and dried orange cranberries.
3. Refrigerate for 12 minutes
4. Fill the muffin molds and cook in oven for 20 to 25 minutes at 350°F
(180° C). Remove from oven and cool for 10 minutes before taking
out the muffins from the molds.
Cranberries bread
1 egg whisked
2 teaspoons vegetable oil cold pressed (10 ml)
¾ cup of orange juice (180 ml)
½ cup of orange zest (2 ml)
Mix ingredients together
1¼ cup sifted whole-wheat flour (310 ml)
1¼ cup sifted white natural flour (310 ml)
½ cup of brown sugar or maple sugar (125 ml)
2 teaspoons of baking powder (10 ml)
1 teaspoon of baking soda (5 ml)
Pinch of salt
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Stir well and add the first mixture
Add:
1cup cranberries (250 ml)
¾ cup chopped walnuts or pecans (180 ml)
Preparation:
Fold all the ingredients together and pour into a bread mold.
Cook for 60 minutes at 350°F (180° C).
1 egg whisked
2 teaspoons vegetable oil cold pressed (10 ml)
¾ cup of orange juice (180 ml)
½ cup of orange zest (2 ml)
Mix ingredients together
1¼ cup sifted whole-wheat flour (310 ml)
1¼ cup sifted white natural flour (310 ml)
½ cup of brown sugar or maple sugar (125 ml)
2 teaspoons of baking powder (10 ml)
1 teaspoon of baking soda (5 ml)
Pinch of salt
______________________________________________________________
Stir well and add the first mixture
Add:
1cup cranberries (250 ml)
¾ cup chopped walnuts or pecans (180 ml)
Preparation:
Fold all the ingredients together and pour into a bread mold.
Cook for 60 minutes at 350°F (180° C).
Cranberries and maple syrup pudding
3 eggs
1 cup of brown sugar or maple sugar (250 ml)
½ cup of unsalted butter (125 ml)
½ cup of milk (125 ml)
5 tablespoons of baking powder (75 ml)
3 ¼ cups of flour (810 ml)
1 ½ cup of cranberries (375 ml)
½ teaspoon orange zest (2 ml)
1 pinch of salt
¼ cup of maple syrup or Grand Marnier (60 ml)
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Preparation
1. Mix the butter into a cream and add the brown sugar, whisked eggs, flour,
baking powder and salt. Alternate with the milk.
2. Blend in the cranberries and orange zest.
3. For the mixture into a buttered mold and steam cook for 2 hours.
4. When ready to serve, flavour with the maple syrup or the Grand Marnier.
3 eggs
1 cup of brown sugar or maple sugar (250 ml)
½ cup of unsalted butter (125 ml)
½ cup of milk (125 ml)
5 tablespoons of baking powder (75 ml)
3 ¼ cups of flour (810 ml)
1 ½ cup of cranberries (375 ml)
½ teaspoon orange zest (2 ml)
1 pinch of salt
¼ cup of maple syrup or Grand Marnier (60 ml)
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Preparation
1. Mix the butter into a cream and add the brown sugar, whisked eggs, flour,
baking powder and salt. Alternate with the milk.
2. Blend in the cranberries and orange zest.
3. For the mixture into a buttered mold and steam cook for 2 hours.
4. When ready to serve, flavour with the maple syrup or the Grand Marnier.
Fresh cranberries relish
2 large oranges
4 cups fresh cranberries (1 kg)
2 red apples unpeeled (remove apple cores)
1cup brown sugar (250 ml)
1cup maple sugar (250 ml)
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Preparation
1. Peel the 2 oranges and cut them into large pieces.
2. Clean the cranberries: strain and remove the stems. In a mixer, chop
coarsely the cranberries and the unpeeled red apples. Add the peeled
oranges, sugar and mix well.
3. Refrigerate for a couple of hours or leave overnight before serving.
2 large oranges
4 cups fresh cranberries (1 kg)
2 red apples unpeeled (remove apple cores)
1cup brown sugar (250 ml)
1cup maple sugar (250 ml)
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Preparation
1. Peel the 2 oranges and cut them into large pieces.
2. Clean the cranberries: strain and remove the stems. In a mixer, chop
coarsely the cranberries and the unpeeled red apples. Add the peeled
oranges, sugar and mix well.
3. Refrigerate for a couple of hours or leave overnight before serving.
Cranberries sauce
¾ cup of brown sugar (180 ml)
¼ cup of maple sugar (60ml)
2 cups of water (500 ml)
1 teaspoon of orange juice (5ml)
5 pieces of orange peel
1 bag or fresh cranberries (284 gr)
2 teaspoons of corn starch (10ml)
¼ cup of water (60 ml)
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Preparation
1. Place the brown sugar, cranberries, and water in the same casserole
and bring to a boil. Stir continuously until the sugar has completely melted.
Add the orange juice and orange peels. Cover loosely with aluminum.
2. Cook in oven for 45 minutes at 350°F (180°C). Take out of the oven
and remove the orange peels.
3. Thicken if necessary with 2 teaspoons of cornstarch diluted in ¼ cup
of water.
4. Pour in sterilized jars.
This sauce can be served with pork, turkey or wild game.
¾ cup of brown sugar (180 ml)
¼ cup of maple sugar (60ml)
2 cups of water (500 ml)
1 teaspoon of orange juice (5ml)
5 pieces of orange peel
1 bag or fresh cranberries (284 gr)
2 teaspoons of corn starch (10ml)
¼ cup of water (60 ml)
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Preparation
1. Place the brown sugar, cranberries, and water in the same casserole
and bring to a boil. Stir continuously until the sugar has completely melted.
Add the orange juice and orange peels. Cover loosely with aluminum.
2. Cook in oven for 45 minutes at 350°F (180°C). Take out of the oven
and remove the orange peels.
3. Thicken if necessary with 2 teaspoons of cornstarch diluted in ¼ cup
of water.
4. Pour in sterilized jars.
This sauce can be served with pork, turkey or wild game.
Cranberries and apple punch
12 oz (1 bottle) of cold apple juice (341 ml)
12 oz (1 bottle) of cold cranberry juice (341 ml)
12 oz (1 bottle) of cold Ginger Ale (341 ml)
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Preparation
Mix all the ingredients together, serve with the ice cubes.
12 oz (1 bottle) of cold apple juice (341 ml)
12 oz (1 bottle) of cold cranberry juice (341 ml)
12 oz (1 bottle) of cold Ginger Ale (341 ml)
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Preparation
Mix all the ingredients together, serve with the ice cubes.
Cranberries cocktail
1/2 cup cranberry juice (125 ml)
Juice of 1 ½ lemon
1/4 cup of maple syrup (60 ml)
1 egg white
8 oz vodka (250 ml)
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Preparation
In a shaker, add cranberry juice, lemon, maple syrup, vodka and the ice, shake vigorously for a few seconds.
Pour into a cocktail glass, and garnish with cranberry cocktail stick.
1/2 cup cranberry juice (125 ml)
Juice of 1 ½ lemon
1/4 cup of maple syrup (60 ml)
1 egg white
8 oz vodka (250 ml)
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Preparation
In a shaker, add cranberry juice, lemon, maple syrup, vodka and the ice, shake vigorously for a few seconds.
Pour into a cocktail glass, and garnish with cranberry cocktail stick.
Cranberries punch
40 oz cranberry juice (976 ml)
20 oz orange juice (488 ml)
20 oz pineapple juice (488 ml)
20 oz vodka (488 ml)
Ginger Ale
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Preparation
Mix all the ingredients in a punch bowl with some ice cubes. (Note: to make the ice cubes you can use cranberry juice or Ginger Ale). Garnish the punch bowl with orange and lemon slices.
40 oz cranberry juice (976 ml)
20 oz orange juice (488 ml)
20 oz pineapple juice (488 ml)
20 oz vodka (488 ml)
Ginger Ale
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Preparation
Mix all the ingredients in a punch bowl with some ice cubes. (Note: to make the ice cubes you can use cranberry juice or Ginger Ale). Garnish the punch bowl with orange and lemon slices.
