Cranberry-Pineapple Punch

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Yield: 4 quarts (20 servings)

Ingredients

  • 1 cup cranberries
  • 1 cup crushed ice
  • 4 cups cranberry juice, chilled
  • 4 cups pineapple juice, chilled
  • 1 1/2 cups granulated sugar
  • 1 tablespoon almond extract
  • 2 liters ginger ale, chilled

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.