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. Unfortunately the aptly titled potent plantation punch and killer cotillion cocktail have fallen out of favor these days, since replaced by more modern specialty cocktails. 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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3 cups pure cranberry juice (not "from concentrate" or "cranberry cocktail")

3 cups pineapple juice

1 1/2 cups ginger ale

3/4 cup pulp-free orange juice

1 1/2 cups vodka (optional)

2 (8-ounce) bags frozen cranberries, divided


  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.;