Instructions

Combine ingredients and serve immediately. For variations, add ice ring (make ahead with instructions below), scoops of sherbet, champagne, or a spirit.

For Ice Ring:

In a Bundt pan, add pineapple slices, cranberries, and mint leaves. Pour in Cheerwine. Freeze 3-4 hours. Combine ingredients in punch bowl. Gently add ice ring. Serve chilled and top with a scoop of sherbet, champagne, or your favorite spirit.

For Single Serve Recipe:

Combine 2 parts chilled Cheerwine, 2 parts chilled pineapple juice and 1 part chilled ginger ale. Serve over ice.

For Lower Calorie Recipe:

Swap for Cheerwine Zero Sugar and diet ginger ale.

Instructions

Place cabbage leaves in the bottom of the slow cooker. Place pork on top of cabbage (fat cap side up) and add ketchup, peppers, and adobo sauce. Pour Cheerwine on top and cook on high for 4-5 hours (or on low for 8 hours). Halfway through the cooking time, flip pork over.

At the end of the cooking time, remove tender meat and cabbage from the slow cooker and place on large cutting board or platter. Discard cabbage leaves (or eat them as a snack) and shred pork using two forks, pulling the meat and the forks away from each other. Place shredded pork back into the slow cooker and continue to cook on low for an additional hour. Top onto a roll or bun of choice and serve.

Instructions

Preheat oven to 350°F. Grease 9×13 inch baking pan. Prepare cake mix according to package directions, using 1 cup of Cheerwine in place of water, and stirring in chopped cherries. Pour batter into prepared pan and bake for recommended time on cake mix box. Allow cake to cool 15 minutes.

For Gelatin: In a small saucepan bring 1 ½ cups of Cheerwine to a boil. Remove pan from heat and stir in gelatin until dissolved. Using a straw or handle of wooden spoon, poke holes in cake about every 2 inches. Pour gelatin mixture evenly over entire cake. Cover and refrigerate cake for at least 4 hours.

For Whipped Topping: Using an electric mixer beat heavy cream, confectioners’ sugar, and cherry liquid until stiff peaks form. Spread whipped cream on top of cake and garnish with cherries.

Keep leftovers refrigerated.

Instructions

Pour Cheerwine in ice cube trays and freeze overnight. Pop 2 cups of ice cubes into blender, add bourbon, and blend until slushy. Add more Cheerwine for desired consistency. Garnish with lime.

Instructions

• Line baking sheet with parchment and set aside.
• Wash and dry apples well. The reason for organic apples is because they are not coated in food grade wax, so the caramel will stick better. Remove the apple stems and carefully insert the wooden pop sticks; lift each apple to make sure they can securely be picked up. Set aside.
• Combine corn syrup, sugar, and Cheerwine in a medium saucepan with a handle. Heat at medium-high until the sugar has dissolved. Increase the heat and bring mixture to a boil. (Watch the mixture constantly as it cooks at this stage because the soda may bubble over. If the mixture rises too high in the pan, just give it a stir to calm the bubbling.) After 5-7 minutes the mixture should lose its fizziness.
• The sugar mixture will take about 20-25 minutes to reach 302˚F on a candy thermometer. This is known as the hard-crack stage.
• Once the correct temperature has been reached, remove the pan from the burner. Mix well. Mixture is ready for dipping when the bubbles have subsided, about 5 minutes.
• Dip apples, one at a time, turning until completely coated. Hold apples above saucepan to let excess candy drain off and transfer them to the baking sheet. As you work, you may need to tilt the saucepan to pool the candy to one side. This will help ensure all apples get a full coating as your mixture gets lower. Dip the apples twice for a deep amber color, then roll in crushed, toasted peanuts.
• Allow the candy to harden completely. Leave in stick and wrap apple in clear cellophane to gift, or remove stick and slice into wedges to serve. Makes an amazing party cocktail garnish. See the cocktail recipe here.

Instructions

Place eggs and milk in double boiler and heat until steaming hot throughout. Add sugar and stir until dissolved. Remove from heat; add sweetened condensed milk and evaporated milk. Chill; add Cheerwine. Put mixture into 4-quart ice cream freezer container and add enough milk to bring mixture to fill line.

Instructions

Sharing the Night Together

• In a shaker, add reposado tequila, brandy, ginger simple, and lime juice with ice.
• Shake hard until chilled.
• Strain into a glass filled with crushed ice.
• Top with Cheerwine Holiday Punch.
• Garnish with a pineapple frond, a cherry, and a light shave of nutmeg.

Ginger Simple

• Slice the ginger and weigh it.
• Use half as much sugar as ginger (mix brown + white roughly 50/50).
• Use half as much water as ginger.
• Put ginger, water, and sugar in a saucepan.
• Warm gently, stirring until the sugar dissolves.
• Keep on medium/low heat and let it steep for about 15 minutes.
• Strain out the ginger, cool, bottle, and refrigerate.

Instructions

Yuletide Cheer

• Mix vodka, lime juice, rosemary simple syrup, and orange bitters in a wine glass.
• Add ice.
• Top with Cheerwine Holiday Punch.
• Garnish with a slightly torched rosemary sprig and straw.

Rosemary Simple Syrup

• Combine in a pot until the sugar dissolves.
• Remove from heat and let sit for 15 mins.
• Strain.
• Store in a sealed container in the refrigerator; keeps for up to 1 month.

Instructions

• Mix rum, blood orange cordial, lemon juice, simple syrup, and bitters in a shaker with ice.
• Shake for 15 seconds.
• Strain into a rocks glass filled with ice.
• Top with Cheerwine Holiday Punch.
• Garnish with an orange twist and an amarena cherry.

Instructions

Shake/double strain into a rocks glass with a large-format ice cube. Top with Cheerwine Holiday Punch. Garnish with pineapple fronds and a cocktail cherry.