Cranberry Tangerine And Pomegranate Punch Recipes

CRANBERRY, TANGERINE, AND POMEGRANATE PUNCH

Steps:

• Spear three cranberries alternately with two mint leaves on each wooden skewer. Place skewers on a baking sheet; cover with damp paper towels, and refrigerate up to one hour.
• In a large punch bowl, stir together fruit juices. Fill the glasses with ice, and ladle about 1/2 cup punch into each glass; top with sparkling wine. Garnish each glass with a swizzle stick.

CRANBERRY, TANGERINE, AND POMEGRANATE CHAMPAGNE PUNCH

Steps:

• To make the swizzle sticks, spear 3 cranberries alternately with 2 mint leaves on wooden skewers. Place the skewers on a baking sheet; cover with damp paper towels, and refrigerate up to 1 hour.
• In a large punchbowl or pitcher, stir together the fruit juices. Fill glasses with ice, and ladle or pour about 1/2 cup punch into each glass; top with champagne. Garnish each glass with a swizzle stick.

CRANBERRY POMEGRANATE SAUCE

Steps:

• Peel and core apples, and put peelings and cores in a small saucepan with pomegranate seeds, 1/2 cup juice, and 1/2 cup sugar. Bring to a boil, and then reduce heat to simmer. Cook for 30 minutes.
• Chop the peeled apples, and place in a large saucepan. Remove zest from half of one orange, chop very fine, and add to apples. Peel oranges, chop coarsely, and add to pan along with cranberries and remaining juice and sugar. Bring to a boil, reduce heat to simmer, and cook for 30 minutes.
• Remove small pan from heat, and strain juice into larger pan. Cool solids slightly, and then push though a sieve to remove seeds and peels, adding remaining pulp to larger pan. Stir in nuts, if desired. Cook about 10 minutes longer. Serve warm, room temperature, or chilled.