Prepare this crowd-pleasing Thanksgiving punch featuring seasonal cranberry and orange flavors. This recipe provides clear instructions for both an alcoholic version (Spiked Cranberry Punch) and a family-friendly non-alcoholic option.
Author:ariathompson
Prep Time:15 min
Cook Time:0 min
Total Time:15 min
Yield:16 servings 1x
Category:Beverage
Method:Mixing
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
6 cups Apple Cider
4 cups Cranberry Juice (100% juice preferred)
2 cups Orange Juice (freshly squeezed recommended)
1 cup Orange slices for garnish
1 cup Fresh or frozen Cranberries for garnish
1 (750 ml) bottle Prosecco or sparkling white wine (for cocktail version only)
1 cup Whiskey or Bourbon (optional, for cocktail version only)
2 liters Ginger Ale or sparkling water (chilled, for fizz)
Ice ring or large ice cubes
Instructions
In a large punch bowl or dispenser, combine the apple cider, cranberry juice, and orange juice. Stir well to mix the base liquids.
If making the cocktail version, gently stir in the optional whiskey or bourbon.
Chill the mixture for at least 2 hours, or prepare this base up to a day ahead.
Just before serving, add the chilled ginger ale or sparkling water to the punch base. Stir gently one time to combine the fizz.
If making the cocktail version, pour the chilled Prosecco into the punch bowl just before guests arrive. Do not stir vigorously after adding sparkling wine.
Add the ice ring or ice cubes to the bowl to keep the punch cold.
Garnish the top of the punch with fresh orange slices and whole cranberries.
Notes
To make a non-alcoholic holiday punch, omit all alcohol and use sparkling water or lemon-lime soda instead of Prosecco.
Prepare an ice ring ahead of time by freezing water or a mix of cider and cranberry juice in a bundt pan. This melts slower than cubes.
For an extra festive look, use orange slices studded with whole cloves as a garnish.