With all of the opportunities to host a gathering during the season, you can never have enough recipes for holiday punch (see another recipe here). This bright and bubbly Cranberry Apple Ginger Holiday Punch will bring the merry to any occasion.
Make Some Ahead of Time
You can mix the fruit juices ahead of time. If you want a bit more cinnamon flavor, add one or two sticks to the juices and allow to sit for a few hours. Save the Seagram’s ginger ale until the last minute so that the carbonation is as fizzy as can be. Don’t cut the apple slice garnishes until you’re ready to serve the holiday punch. Just as the party starts, add the Seagram’s ginger ale to the punch and the apple slices, cinnamon sticks, and fresh cranberries to the cups.
Choose Your Ingredients Carefully
For a sweeter punch, use cranberry cocktail juice; for a tarter punch use straight cranberry juice. Apple cider offers a richer flavor than plain apple juice. Be sure to pick over the fresh cranberries, discarding any bruised or browned berries. Choose an apple variety that does not brown quickly after slicing. Ambrosia, Cortland, or Gala are all good options. For a hint of holiday green, track down the Opal variety.
- 2 cups cranberry juice/cocktail
- 2 cups apple cider
- 3 cups Seagram’s ginger ale
- apple slices (for garnish)
- fresh cranberries (for garnish)
- cinnamon sticks (for garnish)
Mix the fruit juices first. The more time the juices rest, the more the flavors meld. Keep refrigerated.
Prep the Garnishes
While the juices blend, pick over and rinse the fresh cranberries. Set aside. Rinse and slice the apples into thin wedges. Gather the cinnamon sticks.
Assemble the Holiday Punch
In a large punch bowl or serving pitcher, combine the fruit juices and the Seagram’s ginger ale. Do not add ice to the punch itself.
Add some crushed ice to each cup. Fill with punch. Add 2-3 fresh cranberries to each cup. Place an apple wedge on the rim of the cup. Stand the cinnamon stick next to the apple wedge.