Ingredients:
- 2 cups Water
- 1 cup Granulated Sugar
- 1 cup Fresh Cranberries (or frozen)
- 3 whole Cinnamon Sticks
- 5 pods Star Anise
- 2-inch piece Fresh Ginger (sliced thickly)
- Orange Zest (peeled in strips) from 1 large orange
- 6 cups 100% Cranberry Juice (chilled)
- 2 cups Freshly Squeezed Orange Juice (chilled)
- 1/4 cup Fresh Lime Juice
- 4 cups Sparkling Water or Ginger Ale (chilled)
- 5 - 2 cups Dark Rum, Spiced Gin, or Brandy (Optional)
- Sliced Oranges, extra cranberries, mint sprigs (for garnish)
Instructions:
- Prepare the Spiced Syrup: In a large saucepan, combine the water, granulated sugar, fresh cranberries, cinnamon sticks, star anise, sliced ginger, and orange zest strips.
- Bring the mixture to a rolling boil over medium-high heat, stirring until the sugar is completely dissolved.
- Reduce the heat to low and allow the syrup to gently simmer for 8–10 minutes, or until the cranberries begin to pop slightly.
- Remove the saucepan from the heat. Allow the syrup to cool slightly at room temperature for 30 minutes, keeping the spices submerged to deepen the infusion.
- Chill and Strain: Pour the cooled syrup mixture through a fine-mesh sieve into a clean container. Press lightly on the solids (cranberries, ginger) to extract all the liquid, then discard the solids.
- Cover the strained syrup and refrigerate for at least 1 hour (or up to 3 days). Chilling is crucial for marrying the intense flavours.
- Assemble the Punch: Pour the chilled spiced syrup, cranberry juice, orange juice, and lime juice into your large punch bowl. Stir well to combine evenly.
- (Optional) If using spirits, stir in the dark rum, gin, or brandy now.
- Add Ice: Just before serving, add a large block of ice or several handfuls of cubed ice to the bowl.
- Top Up: Gently pour the chilled sparkling water or ginger ale over the punch. Do this last to preserve the fizz.
- Garnish: Float the orange slices, fresh cranberries, and mint sprigs on top for a festive presentation.