Ingredients:

  • 4 cups (960 ml) cranberry juice (100% cranberry juice or cranberry cocktail)
  • 2 cups (480 ml) freshly squeezed orange juice (about 4–6 medium oranges)
  • 2 cups (480 ml) apple cider (unfiltered apple cider)
  • 1/4 cup (60 ml) simple syrup OR 2 tbsp (30 ml) maple syrup or honey (optional, adjust to taste)
  • 4 cups (960 ml) ginger ale or ginger beer or plain sparkling water
  • 1 cup (120 g) fresh cranberries (can be frozen)
  • 1 medium orange, thinly sliced
  • 2–3 cinnamon sticks
  • 4–6 sprigs fresh rosemary (optional)
  • Ice (large ice cubes or an ice ring)
  • 1–2 cups (240–480 ml) dark rum, spiced rum, or bourbon (optional; add to taste or serve on the side)

Instructions:

  1. Chill punch bowl or pitcher and all liquid ingredients ahead to help preserve fizz. Rinse cranberries and thinly slice the orange.
  2. In a large punch bowl or pitcher, combine cranberry juice, orange juice and apple cider. Stir in simple syrup or maple syrup only if you prefer sweeter punch; taste and adjust.
  3. Refrigerate the mixed base for at least 30–60 minutes (or overnight) to meld flavors and chill thoroughly.
  4. Prepare garnishes and ice: to make an ice ring, place rosemary, cranberries and orange slices in an ice mold or bundt pan, fill with water and freeze at least 6 hours. Place cinnamon sticks and remaining rosemary sprigs in the punch bowl or reserve for garnish.
  5. Just before serving, add ginger ale or sparkling water to the chilled base and stir gently to preserve carbonation. If spiking, add measured alcohol now or offer on the side. Add ice or the ice ring and float orange slices, cranberries, cinnamon sticks and rosemary sprigs; ladle into glasses and garnish each as desired.