Ingredients:

  • 4 cups (946 ml) Cranberry Juice (100% juice, not cocktail)
  • 2 cups (473 ml) Fresh Orange Juice
  • 1 cup (237 ml) Water
  • ½ cup (110 g) Light Brown Sugar, packed
  • 4 whole Cinnamon Sticks (standard size)
  • 6 whole pods Star Anise
  • 1 teaspoon Whole Cloves
  • Zest of 1 large orange (large strips, avoiding white pith)
  • 4 cups (946 ml) chilled Ginger Ale or Lemon-Lime Soda
  • ½ cup (60 g) Fresh Whole Cranberries (for garnish)
  • 1 large Orange Slices (thinly cut, for garnish)
  • 6 sprigs Fresh Rosemary (for garnish)

Instructions:

  1. Combine Aromatics: In a large saucepan, combine the water, brown sugar, cinnamon sticks, star anise, cloves, and orange zest.
  2. Dissolve and Steep: Bring the mixture to a simmer over medium heat, stirring until the sugar is completely dissolved. Reduce the heat to low and let it simmer gently for 5 minutes to create a highly concentrated spiced simple syrup.
  3. Add Juices: Pour in the cranberry juice and the fresh orange juice. Bring the mixture just back to a gentle warmth (do not boil).
  4. Infuse: Remove the saucepan from the heat, cover it, and allow the mixture to sit undisturbed for 15 minutes to allow the spices to further infuse.
  5. Strain the Base: Carefully pour the entire mixture through a fine-mesh sieve into a storage container, ensuring all whole spices and zest strips are removed. Discard the solids.
  6. Cool Completely: Cover the container and transfer the spiced base to the refrigerator. Chill for at least 2 hours, or ideally 4 hours, until completely cold.
  7. Prepare the Bowl: Place an ice ring or several large blocks of ice in the punch bowl.
  8. Pour the Base: Pour the completely chilled spiced base into the punch bowl.
  9. Add the Fizz (Crucial): Immediately before serving, pour the chilled Ginger Ale (or soda) over the punch base. Stir gently once or twice.
  10. Garnish: Float the fresh cranberries, thin orange slices, and rosemary sprigs directly onto the surface of the punch. Serve immediately.