Ingredients:

  • 4 cups 100% Cranberry Juice (Unsweetened)
  • 4 cups Quality Apple Cider (Pressed, not filtered)
  • 1 cup Orange Juice (freshly squeezed)
  • 1/2 cup Lemon Juice (freshly squeezed)
  • 1/2 cup Pure Maple Syrup (Grade A or B)
  • 3 whole Cinnamon Sticks (approx. 3 inches each)
  • 1 tsp Whole Cloves
  • 1 inch piece Fresh Ginger, thinly sliced (no need to peel)
  • 4 cups Sparkling Ginger Beer or Dry Prosecco (well chilled, for serving)
  • 1 large orange, thinly sliced (for garnish)
  • 1/2 cup Fresh Cranberries (rinsed, for garnish)
  • 4–6 sprigs Rosemary Sprigs (for garnish)

Instructions:

  1. Combine the unsweetened cranberry juice, apple cider, fresh orange juice, fresh lemon juice, and maple syrup in a large non-reactive pitcher. Stir well to integrate the syrup.
  2. Add the whole cinnamon sticks, whole cloves, and thin slices of fresh ginger directly into the liquid mixture. These aromatics will create the spiced concentrate.
  3. Cover the pitcher tightly and place the concentrate in the refrigerator. Allow the spices to steep for a minimum of 4 hours, and up to 24 hours, for the deepest flavor extraction.
  4. Once infused, pour the mixture through a fine-mesh sieve set over a separate, clean container (or directly into your punch bowl if using immediately). Discard all the spent spices and ginger. Keep the strained concentrate chilled until serving time.
  5. To assemble the punch, fill the serving bowl with a large block of ice (larger ice melts slower and minimizes dilution). Pour the cold, strained concentrate into the prepared punch bowl.
  6. Just before guests arrive, slowly pour the chilled Sparkling Ginger Beer or Prosecco over the concentrate. Stir gently once or twice—only enough to combine without losing the carbonation.
  7. Float the thin orange slices, fresh cranberries, and rosemary sprigs on top of the punch for a beautiful, festive visual. Serve immediately into punch cups or glasses.