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At the Bar

  • Cranberry Sauce Punch from Cocktail Chameleon by Mark Addison
  • Cranberry Sauce Punch from Cocktail Chameleon by Mark Addison
  • Cranberry Sauce Punch from Cocktail Chameleon by Mark Addison
Level of Difficulty
Easy
Yield
48 oz, serves 8

While the turkey’s in the oven, offer a round or two of this elegant punch, the perfect herald of delicious things to come. Based on a jammy swirl of cranberries, spices, and orange juice, it’s reminiscent of everyone’s favorite holiday condiment. Top it off with good champagne, and the gratitude will flow.

Find the full recipe in the “Punch” chapter of Cocktail Chameleon.

Purchase your copy today!

 

Ingredients

1/2 cup frozen cranberries

2 Tbsp dark brown sugar

2 Tbsp granulated sugar

2 cloves

1 star anise pod

1 cardamom pod (optional)

1 cinnamon stick

2 Tbsp water

1 Tbsp grated orange zest

3 cups fresh orange juice

1 bottle chilled champagne

Garnish:
8 orange peels
24 spiked cranberries

Tools & Materials

2-quart saucepan

Large glass pitcher

Eight 11-oz wine glasses

Directions

  • In the saucepan, combine the cranberries, sugars, spices, 2 Tbsp water, and orange zest and bring to a boil. Reduce heat and simmer for 20 minutes. Remove from the heat and cool completely.

  • Add 1 1/2 cups of the orange juice to the pan and stir to combine, scraping down the sides. Strain into the pitcher, add the remaining orange juice and refrigerate until ready to serve.

  • To serve, pour 2 1/2 oz of the cranberry-orange juice into each of the glasses and top with 2 1/2 oz of the chilled champagne. Garnish each glass with an orange peel and spike cranberries.

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