We have a lot of special recipes in my family. Heritage recipes that bring back sweet memories of my childhood, stories of my grandmother’s childhood, and even recipes from my great grandmother’s childhood. We cherish these and enjoy talking about the memories each time we make them.
Today’s recipe, though, is even more special. This is a ceremonial recipe for us, one that marks the most special of milestones in our lives. This punch was served at my bridal shower, my wedding, and my baby showers. I made it for my parent’s 25th wedding anniversary and also helped make it for my cousin’s wedding. Whenever we have a special ceremonial occasion, this punch is made – and it makes the occasion all the more memorable because it is DELICIOUS.
The ingredients are simple. Cranberry Juice Cocktail, Pineapple Juice, Ginger Ale, Sugar, and fruit items to garnish (if desired).
Combine Cranberry Juice, Pineapple Juice, and Sugar. Stir until sugar is dissolved. This makes your punch concentrate.
Take a little bit of that concentrate (about 2 cups) and pour into a ring mold or ice cube trays and freeze.
The rest of it, we put in gallon jugs and place in the fridge until we are ready for it. Usually, we have to take it somewhere so keeping it in gallon jugs makes that easier.
When ready to serve, mix one recipe’s worth of punch concentrate with 2 liters of Ginger Ale. Add a few drops of red food coloring if need be to get it to the desire color*. Add ice ring and garnish with fruit slices and berries, if desired.
*In the old days, this punch was always a pretty pink color. However, with less artificial dyes and such in juice these days, the color may be more murky and require red food coloring to make it pretty like this. If you are traveling with the punch, take a little bottle of red food coloring with you just in case.
This punch is so very delicious and has been part of many wonderful baby showers, bridal showers, weddings, and anniversaries!
- Happy Anniversary Punch
- 1 cup granulated sugar
- 1 quart cranberry juice cocktail
- 1 can 46 ounces pineapple juice
- 2 liters ginger ale
- *Red Food Coloring optional
- Orange slices fresh raspberries, mint leaves, etc for garnish
- Combine sugar, cranberry juice, and pineapple juice. Stir until dissolved to make punch concentrate.
- Pour about 2 cups of the concentrate into a ring shaped ice mold or ice cube trays and freeze (do this if it works for your photos, if it doesn't no worries) Refrigerate the remainder of the concentrate and refrigerate unopened ginger ale overnight.
- When ready to serve, mix refrigerated punch concentrate with the ginger ale in a punch bowl and add the frozen punch concentrate on top. Add a few drops of red food coloring if needed. Garnish, if you like.