Is there a treat that says “enjoy autumn” more than a caramel apple? What about a caramel apple punch? Large gatherings might be out this year, but this caramel apple punch is perfect for getting the family into a festive autumn mood. With just a few simple ingredients, including Seagram’s Ginger Ale for a little sparkle, this punch hits all the flavor notes.
The apples will add both flavor and color. The orange and lemon juices bring an acidic brightness to the mellow sweetness of the apple cider. The Seagram’s Ginger Ale spices the punch up a little, as do the cinnamon sticks. Finally, the caramel and sea salt rim make the glass look and taste great.
- 3-4 small red apples
- ¼ cup fresh lemon juice
- 1 ¼ fresh orange juice
- 1 gallon apple cider
- 2 liters Seagram’s Ginger Ale
- 1 cup caramel sauce (or ice cream topping)
- cinnamon sticks
- flaky sea salt (or kosher salt)
- ice (for serving)
In an extra large pitcher or large stock pot, combine the lemon juice, orange juice, apple cider, and Seagram’s Ginger Ale. You will want to use fresh apple cider if you can get it. Avoid using apple juice, as the punch will end up much too sweet. Stir the juices together. Refrigerate for several hours (or overnight) to allow the flavors to meld.
When you’re ready to serve, transfer the punch to a large punchbowl.
Pour the caramel sauce into a bowl wide enough for the cups you plan to use. Carefully dip the cups’ rims into the caramel, coating ⅛” to ¼” inch of the cup. Lightly sprinkle the caramel with flaky sea salt.
Slice the apples horizontally into ⅛” inch pieces. Remove and discard any seeds. Complete this step just before you’re ready to serve to avoid the apples turning brown.
Once the cups have been prepared with the caramel, add crushed ice to the bottom of the cup. Take care not to disturb the caramel and salt.
Add an apple slice or two to each cup.
Using a serving ladle, pour the punch over the apple slices and ice. Add a cinnamon stick to each cup.