From the kitchen of Janet Cuddigan
Here’s a punch recipe that’s just perfect for the upcoming 4th of July holiday.
Firecracker Punch
2/3 cup red cinnamon candies
4 cups water
1 can (6 oz) frozen lemonade concentrate, thawed
1/3 cup frozen orange juice concentrate (thawed from 6-oz can)
1 bottle (1 liter) ginger ale
6 orange slices, cut in half
In 1-quart saucepan, cook cinnamon candies and 1 cup of the water over medium-high heat, stirring frequently, until candies are melted; remove from heat. Cool completely, about 30 minutes.
In large punch bowl, stir candy mixture, remaining 3 cups water, the lemonade and orange juice concentrates until well mixed.
Refrigerate until ready to serve. Just before serving, gently stir in ginger ale. Garnish with orange slices
