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Cozy Spiced Cranberry Mocktail Punch

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A warm, spiced, non-alcoholic punch made with cranberry juice, orange juice, and aromatic spices like cinnamon and cloves. Perfect for fall gatherings, this easy mocktail is both cozy and refreshing, served warm or cold.

Ingredients

Scale
  • 4 cups (960 ml) cranberry juice (100% pure, unsweetened preferred)
  • 1 cup (240 ml) orange juice (fresh squeezed or good quality store-bought)
  • 2 cups (480 ml) filtered water
  • ¼ cup (60 ml) honey or maple syrup (adjust to taste)
  • 3–4 whole cinnamon sticks
  • 1 teaspoon whole cloves
  • 4–5 thin slices fresh ginger (from a 2-inch piece)
  • 2 whole star anise pods (optional)
  • ½ teaspoon whole allspice berries (optional)
  • ½ cup fresh cranberries (for garnish)
  • 1–2 whole oranges, thinly sliced into rounds (for garnish)
  • 4–6 fresh rosemary sprigs (for garnish)
  • Extra cinnamon sticks (for stirring sticks)

Instructions

  1. Prepare your spices: Gather cinnamon sticks, whole cloves, sliced ginger, and star anise if using. Slice ginger into thin rounds; no need to peel perfectly, just wash well.
  2. Combine the base: In a large pot, pour in 4 cups cranberry juice, 1 cup orange juice, and 2 cups water. Add ¼ cup honey or maple syrup. Stir with a wooden spoon until sweetener dissolves.
  3. Add the spices: Drop in cinnamon sticks, cloves, ginger slices, and star anise. Stir gently.
  4. Simmer gently: Place pot over medium heat and bring to a gentle simmer (small bubbles around edges, not a rolling boil). Simmer uncovered for 15-20 minutes.
  5. Taste and adjust: After 15 minutes, turn off heat. Ladle a small amount into a cup and taste. Add more honey if needed, or let steep another 5 minutes for more spice flavor.
  6. Strain the spices: Place a fine-mesh strainer over a pitcher or punch bowl. Slowly pour warm punch through strainer to catch all spices. Discard spices.
  7. Cool to serving temperature: Let punch cool at room temperature for 10-15 minutes. Serve warm immediately, or refrigerate for at least 2 hours for cold version.
  8. Prepare garnishes: Slice oranges into thin rounds. Wash fresh cranberries and rosemary sprigs. Optionally thread cranberries onto toothpicks or rosemary sprigs for skewers.
  9. Serve and enjoy: Pour punch into glasses filled with ice (if cold) or into mugs (if warm). Add an orange slice, a few fresh cranberries, and a rosemary sprig to each glass. Tuck a cinnamon stick into each glass for stirring.

Notes

Don’t boil the spices—gentle simmer only to avoid bitterness. For deeper flavor, toast cinnamon sticks and star anise in a dry skillet for 30 seconds before adding. This punch gets better after sitting overnight in the fridge. For parties, keep warm in a slow cooker set to ‘warm’. Always taste before serving and adjust sweetness as needed.

Nutrition

Keywords: cranberry punch, mocktail, non-alcoholic, fall drink, spiced punch, holiday punch, cranberry mocktail, warm punch, cold punch

Find it online: https://dinadinnertable.com/cozy-spiced-cranberry-mocktail-punch-recipe/