Cranberry Burgundy Punch

1 pound cranberries
1 quart boiling water
2 cups sugar
4 cups Burgundy or your favorite red wine
1 (6-ounce) can of frozen orange juice concentrate
1/3 cup lemon juice
1 large bottle of sparkling water or ginger ale

Cook the cranberries in the boiling water until the skins pop - this does not take long, so keep your eye on them. Strain them through a fine sieve. Add the sugar, stir over low heat to dissolve the sugar and chill the mixture.

At serving time mix the cranberry mixture, wine, orange juice concentrate and lemon juice in a punch bowl. Add a large block of ice and the sparkling water or ginger ale. Stir well and enjoy.

Note: This is also a good wine cooler over ice cubes in a tall glass.

The Cranbury Inn