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Festive Pineapple Cranberry Punch (and Ice Ring)

Yield: 20 8-ounce servings 1x
Prep: 12 hoursTotal: 12 hours


For the Ice Ring:

  • 1 12-ounce bag fresh cranberries
  • Approximately 24 fresh mint leaves, varying sizes
  • 1 46-ounce can DOLE® Canned Pineapple Juice

For the Punch:

  • 2 46-ounce cans DOLE® Canned Pineapple Juice
  • 40 ounces cranberry juice cocktail
  • 1 liter ginger ale
  • Prepared Ice Ring
  • Fresh cranberries, for garnish
  • Fresh mint leaves, for garnish


To Make the Ice Ring

  1. A quick note before you begin making the ice ring: Cranberries and mint leaves float – so for best results, you want to freeze this ring in layers so that the juice and colors of the fruit and herb are interspersed throughout.
  2. Place some fresh cranberries and mint leaves in the bottom of a bundt pan. Gently pour some DOLE® Canned Pineapple Juice into the bundt pan – just enough to create a thin layer at the bottom of the pan so that the cranberries and mint leaves are surrounded by juice. Freeze until firm – about 1 hour.
  3. Continue adding cranberries, mint leaves and pineapple juice to the bundt pan – freezing in 1-inch (or so) layers of juice until you’ve added the 46-ounce can of juice. For reference, we made about 4 layers of pineapple juice, cranberries and mint for our ice ring.
  4. Freeze until completely firm or over night.
  5. To remove the ice ring from the metal bundt pan, dip the bottom of the bundt pan into a bowl of hot water (being careful not to get water into ring). Place a plate over the bundt pan and invert until your ice rings slides out. Keep frozen until added to your punch.

To Make the Punch

  1. Combine DOLE® Canned Pineapple Juice, cranberry juice cocktail, and ginger ale in a large punch bowl. Stir gently to combine.
  2. Gently place in the prepared, frozen Ice Ring.
  3. Garnish with fresh cranberries and mint leaves as desired.

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