Ingredients:

  • 4 cups 100% Cranberry Juice (Unsweetened preferred)
  • 4 cups Freshly Pressed Apple Cider (or high-quality unfiltered)
  • 1 cup Freshly Squeezed Orange Juice
  • 1/4 cup Pure Maple Syrup (Grade A Dark, Robust Taste)
  • 4 Whole Cinnamon Sticks
  • 1 teaspoon Whole Cloves
  • 3 cups Ginger Ale (or Dry Sparkling Cider or Prosecco for adult version)
  • 1 large Orange (Thinly Sliced, for garnish)
  • 1 medium Green Apple (Thinly Sliced, skin on, for garnish)
  • 1 cup Fresh or Frozen Cranberries (for garnish)

Instructions:

  1. Combine Juices: In a large chilling container, combine the Cranberry Juice, Apple Cider, Orange Juice, and Maple Syrup. Stir thoroughly until the maple syrup is fully dissolved.
  2. Infuse the Spices: Add the whole cinnamon sticks and whole cloves directly to the juice mixture. Avoid powdered spices, which can cloud the punch.
  3. Chill and Marry Flavours: Cover the mixture and refrigerate for a minimum of 2 hours, or ideally, overnight. This is essential for the spices and maple to permeate the juices.
  4. Prepare the Garnish: Thinly slice the oranges and green apples. Keep them chilled until needed for final assembly.
  5. Strain the Base: Just before assembling, pour the chilled punch base through a sieve or strainer into the punch bowl to remove the whole cloves. Cinnamon sticks can remain for decoration, if desired.
  6. Add Ice and Fruit: Add an ice ring or several large chunks of ice to the punch bowl. Gently add the fresh/frozen cranberries, sliced oranges, and sliced apples.
  7. Add Bubbly: Pour the chilled Ginger Ale (or Prosecco) into the bowl just before serving to maximize the fizz.
  8. Serve: Place a ladle in the bowl and let guests serve themselves into punch cups or small tumblers.