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Cranberry-Pineapple Punch

Ingredients



Instructions

  1. Using molds of your choice, arrange cranberries and crushed ice alternately in a striped pattern. Add cold water to fill molds. Freeze for 2 hours.
  2. To unmold, wrap a hot damp cloth around the bottom of the mold; invert onto a baking sheet.
  3. In a punch bowl, combine the juices, sugar and extract; stir until sugar is dissolved. Add ginger ale. Place ice molds in bowl, rounded side up.
  4. Serve immediately.


Yield: 4 quarts (20 servings)


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