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Thanksgiving Punch

Thanksgiving punch with chilled cranberry, apple cider, and orange-lime juice, finished with ginger ale for a light fizz. It’s served cold with floating orange slices, fresh cranberries, and rosemary sprigs in a punch bowl.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 12 servings
Course: Drink
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

Base and garnish
  • 4 cup cranberry juice cocktail chilled
  • 2 cup apple cider chilled
  • 1 cup orange juice
  • 0.25 cup fresh lime juice
  • 1 liter ginger ale or sparkling water chilled
  • 1 orange orange thinly sliced
  • 1 cup fresh cranberries
  • 4 sprig fresh rosemary
  • 1 ice

Equipment

  • 1 cast iron skillet

Method
 

Build the punch base
  1. In a punch bowl, combine the cranberry juice cocktail, apple cider, orange juice, and fresh lime juice.
  2. Chill the mixture until ready to serve.
Add fruit and herbs
  1. Add the thinly sliced orange, fresh cranberries, and rosemary sprigs to the chilled punch bowl.
Carbonate and serve
  1. Just before serving, pour in the ginger ale or sparkling water.
  2. Add ice and ladle the punch into glasses to serve.

Notes

For the cleanest floating garnish, slice the orange thinly and drop cranberries in right after chilling so they stay suspended. Keep the base chilled and premade (without ginger ale) for up to 24 hours; add ginger ale and ice right before serving. Freezing is not recommended because the citrus and cranberries can change texture. If you want a lower-sugar option, use diet ginger ale or sparkling water with a splash of extra citrus for brightness.