Ingredients:

  • 4 cups Cranberry Juice (100% juice, not cocktail blend)
  • 1 cup Water
  • 1 cup Granulated Sugar
  • 4 Cinnamon Sticks (approx. 3 inches long)
  • 1 Tbsp Whole Cloves
  • 4 Star Anise Pods
  • Zest of 1 Large Orange (removed in large strips)
  • 5 cups Dark or Aged Rum
  • 1 cup VS or VSOP Brandy (optional)
  • 1/2 cup Freshly Squeezed Lemon Juice
  • 2 cups Orange Juice (freshly squeezed preferred)
  • 2 x 12 oz cans Ginger Ale or Lemonade (Chilled)
  • 1 Navel Orange, sliced thinly (for garnish)
  • 1 cup Fresh Cranberries (for garnish)
  • 1/2 cup Frozen Raspberries (for chilling/garnish)
  • 3-4 sprigs Fresh Rosemary or Thyme (for garnish)

Instructions:

  1. In a large saucepan, combine the Cranberry Juice, Water, Sugar, Cinnamon Sticks, Whole Cloves, Star Anise, and Orange Zest strips.
  2. Bring the mixture to a gentle simmer over medium heat, stirring until the sugar is completely dissolved (about 5 minutes). Do not boil vigorously.
  3. Remove the pan from the heat, cover it, and allow the mixture to steep for 30 minutes to allow the spices to bloom.
  4. Strain the base through a fine-mesh sieve into a clean container, discarding the spent spices and zest.
  5. Cover the spiced base and refrigerate for at least 2 hours, or ideally overnight, until it is completely cold.
  6. Place a large, decorative block of ice or an ice ring into your punch bowl.
  7. Pour the chilled Spiced Cranberry Base into the punch bowl. Add the Dark Rum, Brandy (if using), Lemon Juice, and Orange Juice.
  8. Stir well and taste a small sample. Adjust sweetness or tartness if necessary by adding simple syrup or a splash of lemon juice.
  9. Float the thinly sliced orange wheels, fresh cranberries, frozen raspberries, and rosemary/thyme sprigs on top of the liquid.
  10. Just before serving, pour in the chilled Ginger Ale or preferred sparkling element. Stir gently once or twice.
  11. Serve immediately with a ladle and small glasses.