by Gale Gand
In a blender, place cranberry sauce and 2 cups of eggnog. Blend until smooth and pour into a small ring mold or ice cube trays to freeze over night.
The next day, in a large punch bowl, combine the eggnog and sparkling cider. Stir in the rum if you’re using it. Pop in the frozen cranberry ice cubes or frozen cranberry ring and serve.
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