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Thanksgiving Punch

Thanksgiving punch made with chilled cranberry juice cocktail, apple cider, and orange-lime juice, finished with ginger ale for a sparkling pour. Layered with thin-sliced oranges, fresh cranberries, rosemary sprigs, and plenty of ice in a punch bowl.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 12 servings
Course: Drink
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Base and mix-ins
  • 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 Fresh rosemary sprigs
  • 1 ice For serving

Method
 

Mix the punch base
  1. Combine cranberry juice cocktail, apple cider, orange juice, and fresh lime juice in a punch bowl.
  2. Chill the punch bowl until ready to serve.
Add the garnish and finish with bubbles
  1. Add thinly sliced orange, fresh cranberries, and rosemary sprigs to the chilled punch bowl.
  2. Pour in ginger ale or sparkling water just before serving to keep it bubbly.
  3. Add ice and ladle the punch into glasses.

Notes

Pro tip: keep the ginger ale/sparkling water chilled and add it right before serving so the drink stays lightly fizzy. Store the base (without the ginger ale) covered in the fridge up to 2 days; add fresh ice and ginger ale at serving time. Freezing isn’t recommended because the garnishes and texture can soften. For a lighter option, use diet ginger ale or sparkling water plus an unsweetened cranberry juice cocktail.