Cranberry-Pineapple Punch

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.