Tag: orange juice

Christmas Punch

I love games; board games, card games, trivia, you name it. So, I always try to have a game for my family to play on Christmas Eve, and this year is no exception. But I am still determining what that game will be! We’ve played them all, and I am drawing a blank! Suggestions appreciated!

We have checked one thing off our list. We have decided what our meal will be. That’s a huge one around here. We all consider ourselves authorities on the matter and have very strong opinions. We have agreed upon appetizers. I’m so excited because I pushed for this one! One of my favorite things to do is make a meal of appetizers. No matter if I am dining out, camping, or at home.

This year I plan to make this fabulous Christmas Punch. I’m not a huge punch fan, but I have combined a few different recipes to come up with one that my entire family loves, including me! We had it with our charcuterie board on Thanksgiving and loved it.

It’s not a set-in-stone recipe but a guide. Tasting it occasionally while making it is my number one tip. For a beautifully festive look, garnish each serving glass with an orange slice, fresh cranberries, and a sprig of fresh rosemary.

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Christmas Punch

Course Beverages
Author Amye Melton

Ingredients

  • 1 (64-ounce) Ocean Spray Cran-Pomegranate juice
  • 1 (12-ounce) Lemonade frozen concentrated
  • 1 cup Ocean Spray Ruby Red Grapefruit Juice
  • 1 cup good quality orange juice
  • Juice of 4-6 limes to taste
  • 1 teaspoon almond extract or more to taste
  • Sprite
  • Fresh cranberries washed and dried for serving
  • Orange slices for serving
  • Ice

Instructions

  • In a gallon jug, mix the Cran-Pomegranate juice, lemonade concentrate, Ruby Red Grapefruit Juice, orange juice, lime juice and almond extract. Taste and adjust flavors as you like.
  • My serving method is, to add an orange slice to the side of a glass. Add ice to the glass and top with a few cranberries. Add fruit juice mixture to fill the glass about 3/4 full. Finish filling the glass with Sprite. Top with a rosemary sprig and serve.

Notes

*Almond extract can overpower a recipe quickly, add it a little at a time until you get the flavor you prefer.  
*If you would rather serve from a punch bowl,  pour the fruit juice mixture into a punch bowl, add Sprite, to taste, and fresh fruit.  Serve over ice.  If left for too long the Sprite could go flat.  
*Ginger Ale can be used in place of Sprite.
*If you prefer, you can always sweeten it slightly by adding sugar to the fruit juice mixture.   

Peaches and Coconut Cream Popsicles

 

peaches-and-coconut-cream-popsicles

Oh, the memories that popsicles bring to mind. I can remember hot summer days when Mama would let us run through the oscillating sprinkler. We just had the one so we would line up and run through one at a time, jumping the ice-cold well water and laughing the whole time. When she would finally make us stop before we ran the well dry, we would bask in the warm sun with our bright green, red, orange, or purple popsicles to dry off before we would start again.

All these years later, I still keep those same popsicles in my freezer for those hot days when I’m working in the yard. But I have also taken it a step further by making homemade popsicles. Popsicles are perfect for the whole family and make an excellent summertime dessert. You can find a wide variety of molds and even the quick-setting popsicle makers that I like for convenience.

Peaches are in season, so pick some up for these incredible Peaches and Coconut Cream Popsicles. They are amazing and quite addicting. I usually make a double batch because they do not last long!

Peaches and Coconut Cream Popsicles
 
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Ingredients
  • 1 can full-fat unsweetened coconut milk
  • ½ c. granulated sugar
  • 2 tsp. vanilla extract
  • 1 c. fresh peach puree
  • 2 tbsp. granulated sugar
  • 2 tbsp. orange juice
Instructions
  1. Pour the coconut milk into a medium saucepan. Add sugar and heat, stirring, until the sugar dissolves. Remove from heat and set aside.
  2. Puree the peeled and sliced peaches with 2 tbsp. sugar and orange juice in a food processor until smooth (a few small chunks will be okay).
  3. Combine the coconut milk and peach mixtures. Pour into a large jar and refrigerate until cool.
  4. When cool, pour into popsicle molds. Freeze until firm. Remove from molds and serve.

 

Aunt Sara’s Cranberry Bread with Cranberry Butter

 

cranberry bread with cranberry butter 2

 

Cranberries are finally available! I have been looking forward to this for months now. Cranberries are a seasonal treat that I enjoy.  I try to freeze a few bags when they are in season, but apparently, I forgot to do that last year.

I always say that my best recipes were passed to me by friends and family!   This family gem is no different.  Cranberry Bread with Cranberry Butter is one of my favorites. It’s delicious warm out of the oven, but my favorite way to have it myself is lightly toasted and served warm with this flavorful butter.

With many planning for Christmas already, this bread makes a thoughtful and lovely gift.  It’s also wonderful to take to parties and gatherings during the holiday season.

Aunt Sara's Cranberry Bread with Cranberry Butter
 
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Ingredients
  • Bread:
  • ¾ c. orange juice
  • 1 egg, beaten
  • 2 tbsp. vegetable oil
  • 2 c. all-purpose flour
  • ¾ c. sugar
  • 1½ tsp. baking powder
  • 1 tsp. salt
  • ½ tsp. baking soda
  • 1 c. chopped fresh cranberries
  • ½ c. chopped pecans or walnuts
  • Butter:
  • 1 c. fresh cranberries
  • 1 c. sugar
  • ½ c. butter
  • 1 tbsp. lemon juice
Instructions
  1. For the bread: Preheat oven to 350℉. Grease and flour a 4 x 8-inch loaf pan and set aside.
  2. In a small bowl, mix together orange juice, egg, and oil. In a separate bowl, mix together the flour, sugar, baking powder, salt, and baking soda. Add the wet ingredients to the dry ingredients, stirring until moist. Fold in the cranberries and nuts. Pour into prepared pan. Bake 50 to 60 minutes or until a toothpick inserted into center comes out clean. Serve with Cranberry Butter.
  3. For the butter: In the bowl of a food processor, pulse the sugar and cranberries until chopped well. Add butter and lemon juice and pulse just enough to mix well.