Berry Rum Punch

Ingredients

• 1 cup rum dark
• 8 servings ice cubes 
• 1 cup rum light
• 1  cranberry-orange relish diced peeled
• 2 cups orange juice fresh
• 1 cup pineapple fresh diced peeled
• 2 cups pineapple juice 
• 3 cups raspberries fresh divided
• 0.7 cup sugar 
• 0.5 teaspoon vanilla extract 
• 0.7 cup water 

Equipment

• bowl
• sauce pan
• sieve

Directions

1. Bring 2/3 cup water and sugar to boil in medium saucepan, stirring until sugar dissolves.
2. Remove from heat; cool syrup completely. Puree 2 cups raspberries in processor.
3. Pour puree through fine strainer set over saucepan with syrup. Press on solids to extract as much liquid as possible; discard solids.
4. Mix orange juice, next 6 ingredients, 1 cup berries, and raspberry syrup in glass bowl. Cover; chill at least 4 hours and up to 1 day. Strain into pitcher.
5. Serve punch over ice.