Not everyone should be tossing back cups of spiked punch at the holidays, and not everyone can stand another beverage with a pint of sherbet floating in the bowl. This twist on spiced wine that substitutes cranberry juice cocktail for the hooch is an elegant alternative that looks lovely in a little punch bowl and gorgeous in your good glasses. – Dana Coffield
Hot Cranberry Punch
Diane Phillips’ recipe from “Happy Holidays From the Diva of Do-Ahead,” says this ruby-red spiced drink is terrific for serving at holiday time. The inviting aroma of cranberries, cloves and allspice will permeate your house. It may also be served over ice with a splash of sparkling water for a refreshing party quaff. Serves 12
Ingredients
- 1 48-ounce bottle cranberry juice cocktail
- 1 cup water
- 1/2 cup firmly packed dark brown sugar
- 3 4-inch cinnamon sticks
- 1 teaspoon whole allspice berries
- 3/4 teaspoon whole cloves
- 1/4 teaspoon ground nutmeg
- 4 cups fresh orange juice
- 2 oranges, halved and thinly sliced into half-moons
Directions
Combine all the ingredients except for the orange juice and orange slices in a large saucepan, stirring to blend. Bring to a boil. Add the orange juice and return to a boil. Reduce the heat to medium and simmer for 5 minutes. Strain the spices from the punch. Serve warm garnished with the orange slices. Chilled, the punch keeps for up to five days.
