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Cranberry Pineapple Punch
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1 cup cranberries
1 cup crushed ice
4 cups cranberry juice, chilled
4 cups pineapple juice, chilled
1 1/2 cups granulated sugar
1 tablespoon almond extract
2 liters ginger ale, chilled
Using molds of your choice, arrange cranberries and crushed ice alternately in a striped pattern. Add cold water to fill molds. Freeze for 2 hours.
To unmold, wrap a hot damp cloth around the bottom of the mold; invert onto a baking sheet.
In a punch bowl, combine the juices, sugar and extract; stir until sugar is dissolved. Add ginger ale. Place ice molds in bowl, rounded side up. Serve immediately.
Yields 4 quarts (20 servings).
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