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Apple Berry Punch Recipe

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This recipe for Apple Berry Punch, by , is from The Getzen Family Recipes and Remembrances, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat (Mealing) Setzer
Added: Sunday, March 20, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 cups apple juice
1 - 3 ounce package raspberry Jell-O
2 red-skinned tart apples (Rome or similar)
1 - 2 ounce box cloves
1 quart cranberry juice
2 quarts lemon-lime soda, chilled
1 frozen ring mold made of ginger ale.

Directions:
Directions:
Stud apples with cloves. Set aside. Heat apple juice to boiling. Add Jell-O and stir to dissolve. Put apples in bowl with warm gelatin and allow to stand for 1 hour. Remove apples (and save - see Notes) after 1 hour; add cranberry juice. Chill thoroughly. To serve, pour well chilled punch over ice ring and add soda.

Personal Notes:
Personal Notes:
Prepare cranberry/raspberry base 2 or 3 days before use to allow for thorough chilling. It may be done a week ahead. On the day of your party, simmer apples on the stove with enough water to keep them from drying out. This will give a nice aroma throughout the house. This is especially nice for a holiday open house.

 

 

 

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