Cranberry-Apple Punch

By YogiRenee

I have been making this punch for decades. It is red and festive looking. I found it in the 1969 version of the Betty Crocker Cookbook and I made it just last week with my Thanksgiving dinner. Of course, kids love it. The base is really fruit juices and not sugar. The sugar can be controlled or modified, with natural or no sugar added juices, there is no carbonation and the black tea adds a dimension to the concoction that cannot be found in bottled punch bases.

Ingredients

• 3 * 3 quarts water
• 2 * 2 cups sugar
• 2 * 2 cups strong tea
• 2 * 2 cans (6 oz each) frozen lemonade
• concentrate, thawed
• 2 * 2 quarts cranberry cocktail
• 1 * 1 quart apple juice
• 2 * 2 cups orange juice

Details

Servings 60

Preparation

Step 1

Heat water and sugar to boiling, stirring constantly until sugar is dissolved. Cool.

Prepare tea using 3 teaspoons loose tea or 3 teabags and 2 cups boiling water. Cool.

Chill all ingredients. Just before serving, stir together in large punch bowl.

60 servings (about 1/2 cup each)