Recipe courtesy of Nealey Dozier

"Saucy" Cranberry Punch

Open any Southern junior league cookbook and you are guaranteed to come across at least five variations of fruit punch. I personally feel it's high time for this retro drink to make a comeback. My version uses pure cranberry juice to add a tart fall flavor, while the frozen cranberries do double duty to keep the drink cold and look pretty as a garnish. Polish your best silver punch bowl if you've got one and don't hesitate to be liberal with the libations. It's the Southern way!
  • Level: Easy
  • Total: 2 hr 5 min
  • Prep: 5 min
  • Inactive: 2 hr
  • Yield: 10 to 12 servings
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Ingredients

Directions

  1. In a large pitcher or punch bowl, combine the cranberry juice, pineapple juice, ginger ale, orange juice, and vodka. Stir and refrigerate until chilled. Add 1 bag of frozen cranberries to the punch just before serving. Using the remaining bag of cranberries, add a handful to individual glasses before serving, as garnish.;

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