Hot Pink Punch Recipe
- 1 (12 ounce) package fresh or frozen cranberries
- 11 cups water, divided
- 2 1/2 cups sugar
- 1/2 cup red-hot candies
- 10 whole cloves
- 1 cup orange juice
- 2/3 cup lemon juice
- In a saucepan, combine the cranberries and 4 cups water. Cook over medium heat until berries pop, about 15 minutes. Cool slightly. Press through a strainer; discard skins. Set cranberry mixture aside.
- In a large saucepan, combine the sugar, red-hots, cloves, orange juice, lemon juice and 4 cups water. Cook and stir until sugar is dissolved and red-hots are melted. Stir in cranberry mixture. Add enough remaining water to achieve desired concentration; heat through. Discard cloves before serving.
