Ingredients:

  • 4 cups Apple Cider (unfiltered)
  • 2 cups Cranberry Juice (100% juice, unsweetened)
  • 1/2 cup Maple Syrup (Grade A or B)
  • 4 large Whole Cinnamon Sticks
  • 1 teaspoon Whole Cloves
  • 4 pods Star Anise Pods
  • 2-inch knob Fresh Ginger, sliced (unpeeled)
  • 1 1/2 cups Dark Spiced Rum (optional)
  • 1/4 cup Orange Liqueur (Cointreau or Triple Sec, optional)
  • 1 standard bottle (750 ml) Dry Prosecco or Sparkling Wine, chilled
  • 1/2 cup Fresh Cranberries (for garnish)
  • 1 Navel Orange, thinly sliced (for garnish)
  • 6-8 small Fresh Rosemary Sprigs (for garnish)

Instructions:

  1. Combine the Liquids and Spices: In a large saucepan, combine the apple cider, cranberry juice, maple syrup, cinnamon sticks, whole cloves, star anise, and sliced ginger.
  2. Simmer and Infuse: Bring the mixture slowly to a gentle simmer over medium heat. Do not boil vigorously. Reduce the heat to low and allow the mixture to infuse for 15–20 minutes to allow the spices to bloom.
  3. Cool and Strain: Remove the pan from the heat. Allow the mixture to cool slightly (about 10 minutes) before straining the liquid through a fine-mesh sieve or muslin cloth into a clean container, ensuring all solids are removed. Discard the spices.
  4. Chill the Concentrate: Cover the concentrate and refrigerate for at least 1 hour, or until thoroughly chilled. This is a critical step.
  5. Assemble the Base: Once the concentrate is cold, pour it into your chosen punch bowl. Add the spiced rum and the orange liqueur (if using, or omit for non-alcoholic version). Stir well to combine.
  6. Add Garnish Base: Add the fresh orange slices and half of the fresh cranberries directly to the punch bowl.
  7. Finish with Fizz: Just before serving, slowly pour the chilled Prosecco or sparkling wine (or sparkling ginger ale/cider for non-alcoholic) into the punch bowl. Stir very gently once or twice to maintain carbonation. Garnish the surface with the remaining cranberries and small sprigs of fresh rosemary. Serve immediately.