My mom started making this punch for Christmas when I was a teenager, and ever since then, it’s just not Christmas for me unless we have Yuletide Punch. I even think it tastes like Christmas! It has several different juices and ginger ale in it.
But I think cooking it with the cinnamon sticks and cloves is what gives it that “Christmas-y” taste.
I should probably tell you that this recipe, as it is shown below, is actually DOUBLE the original recipe. I’ll admit that I’m the one who doubled it, and that’s because when I make it, I want to have A LOT of it! Having said that, it’s very easy to halve the recipe. . . just use half of all the ingredients listed.
The original recipe says that this also makes a delicious slush drink, although I have never tried it that way. It says to freeze all of the ingredients except the ginger ale. When ready to serve it, break up the frozen punch, making it slush. Then add the ginger ale to the slush.
Recipe Courtesy of Pat Trounce/Slightly Adapted by Winner Dinners
Makes about 30 punch cup servings or it will fill about 15 large glasses.
Note: This recipe can easily be halved for smaller groups by using half of the ingredients listed.
4 cups water
2 cups sugar
8 cups cranberry juice
8 cinnamon sticks
24 whole cloves
3 cups lemonade
4 cups orange juice
4 cups pineapple juice
2 quarts ginger ale
Boil the water with the sugar until the sugar dissolves. Add the cranberry juice, cinnamon sticks, and cloves. Bring to a boil; then lower the heat and simmer for 5 minutes. Remove from heat, cool, and then refrigerate overnight. Next day, strain the juice, and add the lemonade, orange juice, pineapple juice, and ginger ale.