Best 11 Cranberry Slush Punch Recipes

SPARKLING NONALCOHOLIC CRANBERRY PUNCH

Steps:

• Gather the ingredients.
• In a large punch bowl, combine the cranberry juice and lemonade concentrate.
• Stir in sparkling water.
• Serve immediately and garnish with citrus or seasonal fruits to taste, if using.

CRANBERRY-ORANGE SLUSH COCKTAILS

Steps:

• Mix all ingredients except soda pop in nonmetal container. Divide among pint containers. Cover and freeze at least 8 hours until slushy.
• For each serving, mix equal amounts of slush mixture and soda pop in glass.

QUICK CRANBERRY PUNCH

Steps:

• Make lemonade as directed on can in large pitcher.
• Stir in cranberry juice cocktail and enough ice to chill. Just before serving, stir in ginger ale.

CRANBERRY SLUSH

Steps:

• In a large saucepan, cook the cranberries and 1-1/2 cups water over medium heat until the berries pop, about 15 minutes. Stir in raspberries. , Transfer to a blender; cover and process until smooth. Strain and discard seeds, reserving juice. Pour the juice into a 2-qt. freezer-proof container; set aside. , In a small saucepan, sprinkle gelatin over remaining water. let stand for 1 minute. Stir in sugar. Cook and stir over medium heat until gelatin and sugar are dissolved. Add to berry juice. Stir in ginger ale; cover and freeze., To use frozen slush: Remove from the freezer 1 hour before serving. For each serving, combine 1 cup cranberry slush with 1/4 cup raspberry ginger ale in a glass; stir well.

CHRISTMAS CRANBERRY SLUSH PUNCH

Steps:

• In a large bowl combine the cranberry and orange juice. Transfer the juice to a freezer safe bag and freeze until firm, about 4 hours. (See notes).
• Remove from the freezer. Break up the frozen juice and place in a large pitcher or punch bowl. Use a wooden spoon to carefully break up the frozen chunks into smaller pieces (should get sort of slushy when you do this).
• Add the soda and stir to combine.
• Add in the cranberries and orange slices and serve cold.

CRANBERRY SLUSH PUNCH

Steps:

• In a large bowl, combine the cranberry sauce, concentrates, water, cinnamon and allspice. Cover and freeze for 8 hours or overnight. , Remove from the freezer 45 minutes before serving. For each serving, combine 1/2 cup slush mixture with 1/2 cup lemon-lime soda.

MULLED CRANBERRY PUNCH

Steps:

• Put the rum, cranberry juice, cider, maple syrup, honey, clove and star anise into a large saucepot over medium heat. Cook until a slow simmer is just reached and the honey/maple syrup is dissolved.
• Ladle the punch into heatproof glasses or mugs and garnish with cinnamon sticks.

CRANBERRY PUNCH

Steps:

• Half-fill 6 tall glasses with ice. Fill to about three quarters with cranberry-apple juice. Pour ginger ale evenly into the glasses. Stir gently. Decorate with lime and mint sprigs.

SLUSH PUNCH

Steps:

• Combine first 5 and freeze for 24 hours.
• At serving time combine with soda.

CRANBERRY SLUSH

Steps:

• Mix all ingredients together in a gallon ice cream pail or other large freezable container.
• Freeze overnight.
• To serve, spoon slush into festive glasses and add additional 7-Up or Sprite.

CRANBERRY ICE PUNCH

Steps:

• Sprinkle the gelatin over 2 tablespoons cold water and set aside.
• Combine the cranberries and 2 cups water in a saucepan over medium-high heat, bring to a boil and cook until cranberries burst. Remove from heat and stir in sugar until dissolved; mix the softened gelatin into the hot cranberry mixture. Pour the cranberries into a shallow freezer-proof container and chill until cold.
• When cooled, mix in 2 cups ginger ale and place the mixture into the freezer. Freeze until slushy, about 4 hours. Stir twice during the freezing process to break up the ice crystals.
• To serve, fill clear glasses 3/4 full with chilled ginger ale, and spoon some of the cranberry ice overtop. Serve immediately.