A Citrus Toast

Warm Spiced Citrus Punch:

2 1/2 quarts water, divided
1 1/2 cups sugar
1 can frozen orange juice concentrate, thawed
3/4 cup lemon juice
1 tsp. almond extract
1 tsp. vanilla extract
1/8 tsp. each ground allspice, cinnamon and cloves

In large kettle, bring 1 quart of water and sugar to a boil, stir until sugar is dissolved. Stir in remaining water. Add orange juice concentrate, lemon juice, extracts and spieces. Cook and stir over medium heat until hot. Serve warm. Refrigerate the leftovers.

Post-Thanksgiving Beverage

If you have leftover cranberries from Thanksgiving, use them to make this terrific drink...

Fresh Cranberry Punch...

4 cups fresh or frozen cranberries
3 1/2 quarts water
12 whole cloves
4 (3 inch) cinnamon sticks
3/4 cup orange juice
2/3 cup fresh lemon juice
2 cups sugar

In Dutch oven, combine cranberries, water, cloves and cinnamon. Bring to boil; cover, reduce heat and simmer 12-15 minutes. Strain cooked juice through fine sieve or cheese cloth, squeezing gently. To strained juice, add orange juice, lemon juice and sugar. Stir until sugar dissolves. Serve piping hot.

Picnic or Party?

Picnic Tea Punch:

8 cups water
1 family-sized or 4 standard-sized tea bags
1 cinnamon stick
3/4 cup sugar
1/2 cup frozen orange juice concentrate, thawed
1/2 cup frozen lemonade, thawed
8 lemon slices
8 mint sprigs

Bring 4 cups water to boil. Remove from heat. Add tea bag(s) and cinnamon stick to water. Let stand for 5 minutes. Remove tea bag and add sugar, stirring to dissolve. Stir in OJ and lemonade concentrates. Pour tea into pitcher and add remaining water. Stir well and chill. Garnish each glass with lemon slice and mint sprig.