Cranberry-Pineapple Punch 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).