Cold Duck Punch

• 6 litres seven up or 3 2-ltr bottles
• 32 ounces pineapple juice
• 64 ounces cranberry juice
• 16 ounces orange juice, concentrated thawed or softened

1. In a punchbowl, start to combine the can of juice, 7UP and cranberry juice cocktail and pineapple juice.
2. Using a hand mixer or hand blender, start to mix the liquid until the two cans of juice are completely dissolved.
3. Then add the Cold Duck and blend again.
4. For a festive look and to keep the punch even colder, ladle some of the punch into a jello mold and freeze the mold until solid.
5. When you are ready to serve, unmold the ice in warm, not hot, water on a plate as to not make a splash.
6. Then using a spatula take the ice mold off the plate and float it on top of the punchbowl.
7. If you happen to have leftovers, put the punch into one of the 7UP bottles, a carafe or jar.
8. Cover tightly.
9. Refrigerate for up to 5 days.
10. ALTERNATIVES: If 7UP etc.
11. is too sweet for you, you can use Ginger Ale instead.
12. makes 48+ servings

bottles, pineapple juice, cranberry juice, orange juice

Taken from recipeland.com/recipe/v/cold-duck-punch-50022 (may not work)