Ingredients Jump to Instructions ↓

  1. 4 quarts cranberry juice

  2. 2 cups orange juice

  3. 2 medium oranges, sliced

  4. 2 medium lemons, sliced

  5. 2 medium limes, sliced

Instructions Jump to Ingredients ↑

  1. In a large container, combine juices and fruit; cover and refrigerate overnight. Serve in pitchers or a large punch bowl. Yield: 24 servings (about 4-1/2 quarts). Tip: Prepare 24 hours ahead to develop the "fruity" flavors. Consider freezing additional cranberry juice in a ring or ice cube trays to chill punch without diluting.


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