4 c. firm cranberries, rinsed
4 c. water
1 1/2 c. sugar
2 tbsp. lemon juice
4 c. pineapple juice, chilled
1 c. orange juice, chilled

Combine cranberries and water in a saucepan. Cook over medium heat until cranberry skins pop. Sieve cooked cranberries. Stir in sugar and lemon juice. Return to saucepan; bring to boiling and cook 2 minutes, stirring constantly. Immediately remove from heat; cool and chill thoroughly in refrigerator.

To serve, pour over ice cubes in a large pitcher or punch bowl. Stir in pineapple and orange juices. Serve in punch cups. About 1 1/2 quarts punch.

NOTE: For a refreshing start to a luncheon or dinner, fill small glasses with Cranberry Punch and top each glass with a small scoop of lemon sherbet.