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Thanksgiving Punch

Thanksgiving punch made with cranberry juice cocktail, apple cider, orange juice, and fresh lime juice for a bright, ruby base. Just chill, garnish with oranges, cranberries, and rosemary, then add ginger ale right before serving for gentle fizz.
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Prep Time 10 minutes
chilling 2 hours
Total Time 2 hours 10 minutes
Servings: 12 servings
Course: Drink
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Thanksgiving Punch
  • 4 cup cranberry juice cocktail chilled
  • 2 cup apple cider chilled
  • 1 cup orange juice
  • 0.25 cup fresh lime juice
  • 1 l ginger ale or sparkling water chilled
  • 1 orange thinly sliced
  • 1 cup fresh cranberries
  • 4 fresh rosemary sprigs
  • 1 ice for serving

Equipment

  • 1 punch bowl

Method
 

Mix the base
  1. Combine cranberry juice cocktail, apple cider, orange juice, and fresh lime juice in a punch bowl.
  2. Cover and chill the punch until ready to serve, for 1 to 2 hours.
Add garnishes
  1. After chilling, add thinly sliced orange, fresh cranberries, and rosemary sprigs to the punch bowl.
Serve
  1. Pour in ginger ale or sparkling water just before serving.
  2. Add ice and ladle into glasses immediately.

Notes

Pro tip: keep the ginger ale/sparkling water chilled and add it at the last minute so the punch stays lively. Store the cranberry-cider base (without ginger ale) in the refrigerator up to 3 days, then add ginger ale and fresh ice right before serving; freezing is not recommended. For a lighter option, use sugar-free cranberry juice cocktail and diet ginger ale.