Cranberry Punch Recipe

By | Published , Last Updated: November 25, 2013 | Mocktail | No Comment

A sophisticated, non-alcoholic punch. Serve hot for a winter party or chilled for a summer celebration.

Cranberry PunchIngredients:

600ml/1 pint cranberry juice

600ml/1 pint orange juice

150ml/5 fl oz water

½ tsp ground ginger

¼ tsp ground cinnamon

¼ tsp freshly grated nutmeg

Cracked ice cubes or block of ice, optional

To decorate (cold punch):

Fresh cranberries

1 egg white, lightly beaten

Caster sugar

Sprigs of fresh mint

To decorate (hot punch):

Slices of lemon

Slices of orange

Method:

1. For the cold punch, first prepare the decoration. Dip the cranberries in the egg white, then roll them in the sugar to frost. Set aside on baking paper to dry. Repeat with the mint leaves.

2. Put the cranberry juice, orange juice, water, ginger, cinnamon and nutmeg into a sauce pan and bring to boil. Lower the heat and simmer for 5 minutes.

3. If serving hot, pour into a warmed punch bowl. Decorate with lemon and orange.

4. To serve cold, set aside to cool, then refrigerate for at least two hours. Decorate with frosted cranberries and mint leaves.

Feel free to comment or share your thoughts on this recipe of Cranberry Punch from Awesome Cuisine.

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