Cranberry-Tangerine Christmas Cooler
Cranberry Pineapple Punch
Mulled Apple Cider With Orange And Ginger
Spiced Ginger Tea
Hot Tea Punch
Cranberry-Apple Cocktail
Shirley Temple
Roy Rogers
Florida Punch



Cranberry-Tangerine Christmas Cooler

48-ounce bottle cranberry juice cocktail, chilled
3 cups freshly squeezed tangerine juice or purchased
tangerine juice
1/2 cup fresh lime juice
2 tangerines, unpeeled

Combine cranberry juice and tangerine juice in large
pitcher. Add lime juice and stir to blend. (Can be
made 1 day ahead. Cover and refrigerate.) Cut thin
slice off tops and bottoms of tangerines. Cut each
horizontally into three 1/4- to 1/3-inch-thick rounds.
Divide cooler among 6 tall glasses. Garnish with
tangerine rounds and serve.




Cranberry Pineapple Punch

Two 1-quart bottles chilled cranberry juice cocktail
A 1-quart 14-ounce can chilled unsweetened pineapple
juice
2 cups chilled ginger ale
2 cups chilled seltzer water
Garnish: fresh pineapple spears, if desired

In a large punch bowl, combine the cranberry juice
cocktail, the pineapple juice, the ginger ale, and the
seltzer water, add an ice block, and serve the punch
in punch glasses, garnished with the pineapple.
Makes about 20 cups.



Mulled Apple Cider With Orange And Ginger
8 cups apple cider
A 3-inch cinnamon stick
10 whole cloves
1 navel orange, peeled and sliced crosswise
A 2-inch piece of peeled fresh ginger, cut into 6 slices

In a large saucepan combine the cider, the cinnamon
stick, the cloves, the orange and the ginger and
simmer the mixture for 20 minutes. Strain the mixture
through a fine sieve into a heat-proof pitcher and
serve the mulled cider warm.
Makes about 8 cups.



Spiced Ginger Tea

6 cups water
6 whole cardamom pods
4 fresh or crystallized ginger slices
2 1-1/2 x 3-inch orange peel strips (orange part only)
6 whole cloves
2 cups low-fat milk
6 teaspoons tea leaves (preferably Darjeeling or Assam)
1/4 cup packed dark brown sugar

Combine first 5 ingredients in heavy large saucepan.
Cover and simmer 10 minutes. Add milk and tea, bring
to boil and simmer 2 minutes. Turn off heat and steep
4 to 6 minutes, according to desired strength. Mix in
sugar. Strain tea. (Can be prepared 6 hours ahead.
Cover and chill. Rewarm before serving.)
6 Servings



Hot Tea Punch

6 cups water
3/4 cup sugar
2 cinnamon sticks
8 whole cloves
5 tea bags
1 1/2 cups orange juice
1/3 cup fresh lemon juice

Bring first 4 ingredients to boil in heavy large
saucepan over high heat, stirring until sugar
dissolves. Boil 6 minutes. Remove from heat. Add tea
bags. Cover and let steep 10 minutes. Discard tea
bags. Add orange and lemon juices to punch. (Can be
prepared 1 day ahead. Cover and refrigerate. Rewarm
before continuing.) Using slotted spoon, remove whole
spices. Serve hot. Makes about 6 cups


Cranberry-Apple Cocktail

4 cups cranberry juice
2 cups apple juice
1/2 cup fresh orange juice

In a pitcher combine the juices, chill the cocktail
for 1 hour, or until it is cold, and divide it among 8
glasses. Serves 8.




Shirley Temple

4 ounces ginger ale
1/2 teaspoon grenadine
Twist lemon peel
Thin slice orange
2 or 3 ice cubes

Combine all ingredients in an Old-fashioned glass or
small tumbler. Stir gently. Serves 1.




Roy Rogers

4 ounces ginger ale
2 ounces lemon-lime soda
1 teaspoon grenadine
Maraschino cherry
Orange slice

Pour the ginger ale, lemon-lime soda and grenadine
into a highball glass almost filled with ice cubes.
Stir well. Garnish with the cherry and the orange
slice. Serves 1.



Florida Punch

2 cups superfine sugar
3 cups water
2 46-ounce cans blended orange and grapefruit juice
1 1/2 cups lime juice
1 1/2 quarts ginger ale
16 ice cubes

Combine sugar and water in a saucepan and cook over
low heat, stirring constantly until the sugar is
dissolved. Cool. Combine the sugar syrup with the
fruit juices and pour over ice cubes in a punch bowl.
Add the ginger ale and serve at once in 8-ounce
goblets. Makes about 24 servings.



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