Score a touchdown with this Turkey Day bowl

11/20/2002

THANKSGIVING BOWL

Ice cubes

4 cups cranberry juice

4 cups rose wine

2 cups freshly squeezed orange juice

5 ounces brandy

1/2 cup raspberry liqueur

1/4 cup creme de framboise

Fresh raspberries, orange segments and orange peel twists, to decorate

Fill a large punch bowl about one-third full with ice, then add all the ingredients except the garnish. Stir well and leave for 30 minutes before serving, to allow the flavors to blend.

Before serving, add the fresh raspberries, orange segments and twists of orange peel and stir again to distribute evenly. If you like, float a few flowers on the surface. Using a ladle, pour into champagne flutes.

Serves 8-10.