#2090 - Grape Pineapple Punch

(by Shirley McNevich)

3 cups cold purple grape juice
1 - 46oz. can cold unsweetened pineapple juice
2 cups boiling water
3 tea bags
4 cups cold ginger ale
2 oranges

In a bowl add 2 cups boiling water and 3 tea bags--steep tea for 10 minutes, then remove tea bags. Cool tea to room temperature, then refrigerate until cold. In a punch bowl add grape juice, pineapple juice and iced tea--stir until mixed. When ready to serve add ginger ale--stir. Slice oranges and float them on the top of the punch.

#20 - Party Punch (with a kick)

(by Cousin Jane MacKnew)

1 46 oz. can/bottle Welch's Grape Juice
1 46 oz. can/bottle Hawaiian punch
1 46 oz. can/bottle HiC orange drink
1 10 oz. jar of maraschino cherries (do not drain)
1 2 liter bottle of 7Up
1 orange
1 qt. grape Manischewitz wine

If possible, chill all ingredients. Pour all ingredients in recipe order in a punch bowl EXCEPT 7Up. 7Up should not be poured in until you are ready to serve the punch. Thinly slice the orange and float pieces in punch.

For larger parties, recipe can easily be doubled, tripled, etc.