Mulled Cranberry Wine Punch

Notes: For a nonalcoholic punch, replace red wine with apple juice and omit liqueur.

Yield: Makes 12 to 14 servings

Ingredients

• 1  cup  fresh or frozen cranberries
• 1  bottle (48 oz., 6 cups) cranberry juice cocktail
• 1/2  cup  raisins
• 4  to 6 cinnamon sticks (about 3 in.)
• 2  bottles (750 ml.) fruity dry red wine such as Gamay Beaujolais, or 6 cups apple juice and 2 to 4 tablespoons lemon juice, to taste
• 1/4  to 1/2 cup sugar
• 1  teaspoon  almond extract
• About 3/4 cup orange-flavor liqueur such as Cointreau or triple sec (optional)

Preparation

1. Sort cranberries, discarding bruised and decayed fruit. Rinse berries and put in a 5- to 6-quart pan; add cranberry juice cocktail, raisins, and cinnamon sticks. Bring to a boil over high heat; cover and simmer on low heat to blend flavors, about 20 minutes.

2. Add wine and 1/4 to 1/2 cup sugar, to taste. Heat until steaming, 5 to 8 minutes; do not boil.

3. Add almond extract and orange liqueur; keep punch warm over lowest heat and ladle into cups or stemmed glasses.

Nutritional Information

Calories:

174 (0.5% from fat)

Protein:

0.4g

Fat:

0.1g (sat 0.0)

Carbohydrate:

26g

Fiber:

0.6g

Sodium:

8.3mg

Cholesterol:

0.0mg