There is something magical about a big glass bowl of ruby red punch sitting in the middle of a holiday table. The cranberries bob along the top, the orange slices glow, and a few sprigs of rosemary make it look like a little winter garden. One sip gives you tart cranberry, bright citrus and a gentle warmth from cinnamon, clove and ginger, all lifted by a happy fizz that tickles your nose.
This is the punch I make for Christmas Eve open houses, cookie exchanges and the big family dinner when kids and grownups are all reaching for the same ladle. It is completely alcohol free, so everyone can enjoy it, and the spiced syrup and juice base can be mixed a day ahead. When guests arrive, you simply pour in the bubbles and you are ready to serve in about two minutes.
SaveI started making this after one too many holidays spent juggling bottles of soda and cartons of juice on a crowded counter. Pulling everything into one pretty bowl changed the whole mood of the party. People gather around it, refill each other's cups, and somebody always asks for the recipe before the night is over. I hope it becomes that easy, cheerful tradition at your house too.
Christmas Punch
Ingredients
Spiced Syrup
Punch
Garnish
Instructions
- Start the spiced syrup
In a small saucepan, combine the water, granulated sugar, cinnamon sticks, whole cloves, star anise and sliced ginger. Set the pan over medium heat and stir gently until the sugar has completely dissolved and the liquid looks clear, about 2 to 3 minutes.
- Simmer to infuse
Bring the syrup to a gentle simmer, then lower the heat so it bubbles softly around the edges. Let it simmer uncovered for 10 minutes. Your kitchen will smell like cinnamon and clove, and the syrup will turn a light golden color and thicken slightly.
- Cool and strain
Remove the pan from the heat and let the syrup cool at room temperature for about 30 minutes so the spices keep infusing. Pour it through a fine mesh strainer into a glass jar or measuring cup and discard the cinnamon, cloves, star anise and ginger. You should have about 1 cup of syrup.
- Juice the citrus
While the syrup cools, roll the oranges and limes firmly on the counter to loosen the juice, then cut them in half and squeeze until you have 1 1/2 cups of orange juice and 1/4 cup of lime juice. Strain out any seeds, but a little pulp is perfectly fine.
- Mix the juice base
In a large pitcher, stir together the chilled cranberry juice cocktail, pineapple juice, fresh orange juice, lime juice and the cooled spiced syrup. Taste and adjust: add a squeeze more lime for brightness or a spoonful more syrup if your cranberry juice is very tart.
- Chill the base
Cover the pitcher and refrigerate the juice base for at least 1 1/2 hours, or up to 24 hours. Starting with a very cold base keeps the punch from watering down quickly once the ice goes in.
- Prepare the garnishes
Rinse the fresh cranberries and pat them dry, or measure them straight from the freezer if using frozen. Slice the navel orange into thin rounds about 1/4 inch thick, and rinse the rosemary sprigs, then gently roll them between your palms to release their piney aroma.
- Fill the punch bowl
Place the ice cubes in a large punch bowl that holds at least 5 quarts. Scatter about half of the cranberries over the ice, then slowly pour the chilled juice base into the bowl.
- Add the bubbles
Right before serving, tilt the bottles and pour the ginger ale and sparkling apple cider slowly down the inside edge of the bowl so they keep as much fizz as possible. Give the punch one or two gentle stirs with a ladle to combine without knocking out the bubbles.
- Garnish and serve
Float the orange rounds, the remaining cranberries and the rosemary sprigs on top of the punch. Ladle into cups or glasses, making sure each serving gets a few cranberries, and enjoy right away while it is cold and sparkling.
Substitutions and variations
- For an adult version, stir 1 1/2 cups of vodka, white rum or spiced rum into the juice base just before adding the bubbles, or set the bottle beside the bowl so guests can add their own.
- Swap the sparkling apple cider for a bottle of dry prosecco or cava if you want a lightly boozy punch with the same festive sparkle.
- Use lemon-lime soda or plain club soda in place of ginger ale; club soda makes a less sweet punch, so taste and add an extra splash of syrup if needed.
- Replace the granulated sugar with honey or maple syrup in the spiced syrup for a deeper, cozier flavor.
- If you prefer a tarter punch, use 100% unsweetened cranberry juice and increase the spiced syrup to taste.
Chloe's tips
- Chill every bottle and carton overnight so the punch starts ice cold and the ice melts slowly.
- Add the ginger ale and sparkling cider only at the last minute; once they go in, the fizz starts to fade.
- Frozen cranberries double as tiny ice cubes and will not dilute the punch as they thaw.
- Make a double batch of the spiced syrup and keep it in the fridge for refilling the bowl halfway through the party.
- Set the punch bowl on a tray to catch drips and keep your tablecloth clean.
How to store it
- Store the strained spiced syrup in a sealed jar in the refrigerator for up to 2 weeks.
- The juice base without soda or ice keeps covered in the refrigerator for up to 2 days.
- Leftover punch with bubbles can be refrigerated in a covered pitcher for 1 day; it will be less fizzy, so top each glass with a splash of fresh ginger ale.
- Pour leftover punch into ice cube trays and freeze for up to 1 month to chill future batches without watering them down.
Serving suggestions
This bright, bubbly punch pairs beautifully with all kinds of holiday treats and party food.
- Sugar cookies, gingerbread men and other Christmas cookies
- A cheese board with brie, sharp cheddar, crackers and candied pecans
- Warm appetizers like sausage balls, pigs in a blanket or spinach dip
- Glazed holiday ham or roast turkey for a family dinner
- Serve in clear glasses with sugared rims and a cranberry skewer for extra sparkle
Frequently asked questions
Can I make Christmas punch ahead of time?
Yes. Make the spiced syrup up to 2 weeks ahead and mix the juice base up to 24 hours before your party. Keep both refrigerated, then add the ice, ginger ale, sparkling cider and garnishes just before serving.
How do I keep the punch cold without watering it down?
Start with well chilled ingredients, use frozen cranberries, and consider freezing some of the juice base in an ice cube tray or bundt pan to use in place of regular ice.
How many people does this recipe serve?
It makes about 16 cups, which is enough for 16 one cup servings or around 20 smaller party cups. For a big crowd, double the recipe and refill the bowl in batches so the bubbles stay fresh.
Can I serve this punch warm?
You can warm the juice base and spiced syrup gently on the stove or in a slow cooker, but leave out the ginger ale and sparkling cider since heat flattens the bubbles. Add a little extra orange juice in their place.
Let's get cooking!
Christmas is all about gathering the people you love, and this cheerful punch makes that so easy. With a quick homemade syrup, a few cartons of juice and a splash of bubbles, you get a showstopping holiday drink that kids and adults both adore. Set out the bowl, hand someone the ladle, and enjoy watching your guests come back for refills all night long. Merry Christmas and happy sipping!
