8 cups 1/4 cup dried cranberry (juice sweetened if possible)
3 cups pineapple juice
3 cups orange juice
0.3 cup juice of lemon
1 liter ginger ale chilled
1 medium navel oranges sliced
Equipment
bowl
Directions
In a large container (such as a pitcher) pour in the cranberry, pineapple, orange and lemon juices, and stir until well combined. Cover the container opening with storage wrap, and refrigerate for at least eight hours or up to two days.
Just before serving, transfer the fruit punch to a punch bowl. Stir in the ginger ale and orange slices. Editor’s Tip: To avoid watering down the punch, add ice cubes directly to each serving glass instead of the punch bowl. To preserve the orange slices’ integrity, too, you can add them directly to glasses so they don’t sit in the punch bowl and become soggy.
