Best Rosy Mulled Punches Recipes

MULLED CRANBERRY PUNCH

Steps:

• Put the rum, cranberry juice, cider, maple syrup, honey, clove and star anise into a large saucepot over medium heat. Cook until a slow simmer is just reached and the honey/maple syrup is dissolved.
• Ladle the punch into heatproof glasses or mugs and garnish with cinnamon sticks.

ITALIAN FRUIT PUNCH

Steps:

• In pitcher, mix 1 can lemonade concentrate and 4 cans water. Pour 2 cups of the lemonade into 12-cup fluted tube cake pan. Freeze in coldest section of freezer about 45 minutes or until thin coating of ice forms on surface. Crack ice crust with small, sharp knife to expose liquid underneath. Working quickly, place strawberries, lemon slices and mint leaves in liquid, making sure each piece is partially submerged. Return pan to freezer about 1 hour or until lemonade is frozen solid. Remove from freezer and add remaining lemonade. Freeze at least 8 hours or overnight.
• In 2-quart pitcher, mix 1 can lemonade concentrate, the limeade concentrate and 3 cups water. Refrigerate until ready to use.
• Just before serving, pour limeade mixture, soda pop and club soda into punch bowl. Dip pan with ice ring very quickly into warm water, then turn upside down to unmold ice ring. Float ring in punch bowl.

CIDER MULLED PUNCH

Steps:

• Combine all ingredients in a saucepan and simmer, covered, for 10 minutes. Remove cloves and cinnamon stick and serve warm.

RED SLUSH PUNCH

Steps:

• In a large bowl, whisk together the strawberry gelatin mix and 9 cups of boiling water. Set aside. In a large pot, bring the remaining 9 cups of water to a boil. Stir in the sugar until dissolved. Pour the sugar water into the gelatin water, then stir in the pineapple juice and lemon juice, mixing well. Pour into four 1-gallon size resealable freezer bags, or pretty Bundt pans to freeze.
• To make punch, place one of the frozen portions into a punch bowl, and pour 1 bottle of ginger ale over.

MULLED POMEGRANATE AND RED WINE PUNCH (SLOW COOKER)

Steps:

• Stir together all ingredients in a 4 to 6 quart slow cooker; cover.
• Cook until very hot, about 1 hour on High or 2 hours on Low; once hot keep warm on low heat up to 4 hours.
• A serving is 1 cup.

STRAWBERRY CHAMPAGNE PUNCH

Steps:

• Bring water to a boil in small saucepan. Add gelatin; stir until gelatin is dissolved. Cool 15 minutes.
• In punch bowl, combine lemonade concentrate, cold water and gelatin mixture; mix well.
• Just before serving, stir in wine, champagne and frozen strawberries.

HOT MULLED CROCK POT PUNCH

Steps:

• Pour cranberry and apple juices into crock pot.
• Add brown sugar and salt.
• Stir until dissolved.
• Tie cinnamon sticks and cloves in cheesecloth or put them in a tea ball and add to crock pot.
• Heat on low for 2 hours.
• Remove cinnamon and cloves.
• Serve hot.

MULLED BLOOD-ORANGE PUNCH

Steps:

• Combine 2 cups blood-orange juice and spices in a saucepan and bring to a boil over medium-high heat. Remove from heat and let cool. Transfer to a container, cover, and refrigerate at least 12 hours and up to 1 day. Pour mulled juice through a fine sieve into a punch bowl; discard spices. Stir remaining 2 cups blood-orange juice and regular orange juice into mulled mixture and garnish with orange rounds. Serve as is or topped with sparkling wine, sparkling water, or vodka.