I’m so excited to share this drink with you.
It’s nonalcoholic as written, perfectly suited to the season, Thanksgiving, or a cozy afternoon. If you want, you can easily spike it — spiced rum would be my pick — or experiment with flavored liqueurs for different twists.
This punch is the drink I mentioned a few weeks ago when I recapped my baby shower. I made a few batches to dial in the proportions, because I knew the components but not the exact amounts. I tested it thoroughly (I drank a lot of punch) and landed on a version I love.
The punch combines:
- apple cider
- cranberry juice
- ginger beer (or ginger ale for a sweeter version)
- an autumn-spiced simple syrup
- bursting fresh cranberries
- and — importantly — crushed ice
Crushed ice is the finishing touch: it keeps the drink cold and gives it the right texture. If you don’t have crushed ice from a machine, pulse cubes briefly in a blender or food processor until you reach the right consistency.
You can swap pomegranate juice and arils for the cranberry juice and berries if you prefer — pomegranate adds a slightly different, bright flavor that I really like. Adjust the proportions of juice and simple syrup to your taste, and choose ginger beer or ale depending on how gingery or sweet you want the final drink to be.
Full disclosure: I love canned cranberry sauce. Call it nostalgic — I prefer the texture and flavor of the canned variety and look forward to it every holiday. No apologies here.
This punch would be a lovely addition to your Thanksgiving menu.
Cranberry Cider Punch
4 to 4, is very easily multiplied
15
Ingredients
Autumn Simple Syrup
- 1 cup brown sugar
- 1 cup water
- 1/4 teaspoon freshly grated nutmeg
- 3 cinnamon sticks
- 2 star anise
- a few slices of orange rind
Bursting Cranberries
- 1 cup fresh cranberries
- 1/3 cup water
Punch
- 1 1/2 cups apple cider
- 3/4 cups cranberry juice
- 2/3 cup ginger beer
- 1/3 cup autumn simple syrup
Instructions
Autumn Simple Syrup
-
Combine the brown sugar, water, nutmeg, cinnamon sticks, star anise, and orange rind in a saucepan over medium-low heat. Whisk until the sugar dissolves, then simmer 2–3 minutes. Remove from heat and cool completely. Store in the refrigerator for a few days; you can leave the spices in for more flavor and remove them before using.
Bursting Cranberries
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Combine the cranberries and water in a saucepan over medium heat. Cook until the water simmers and the cranberries begin to burst, about 3–4 minutes. Remove from heat and let cool. Use these cranberries in the punch and as a garnish for individual glasses.
Punch
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Gently stir the apple cider, cranberry juice, ginger beer, and autumn simple syrup together. The ginger beer will fizz, so mix carefully. Taste and adjust: if your ginger beer is very spicy, add more syrup or cider; if you use ginger ale, you may want less syrup. Serve over crushed ice and garnish with the bursting cranberries. If you like, add a splash of spiced rum or another spirit for an adult version.
Did you make this recipe?
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Clink clink.