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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 lively bubbles. Serve it cold in a punch bowl with floating orange slices, fresh cranberries, rosemary sprigs, and ice.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 12 servings
Course: Drink
Cuisine: American
Calories: 160
Ingredients Method Notes

Ingredients
  

Punch base
  • 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
Garnishes and serving
  • 1 orange Thinly sliced
  • 1 cup fresh cranberries
  • 4 sprig fresh rosemary
  • 1 ice For serving

Method
 

Build the punch bowl
  1. Add cranberry juice cocktail, apple cider, orange juice, and fresh lime juice to a punch bowl and stir to combine, keeping all juices chilled if possible.
  2. Chill the punch until ready to serve, covered, so the flavors stay cold and fresh.
Add fruit, herbs, and bubbles
  1. Add thinly sliced orange, fresh cranberries, and rosemary sprigs to the chilled punch for floating garnish.
  2. Pour in ginger ale or sparkling water just before serving to keep it fizzy.
Serve
  1. Add ice to the punch and ladle into glasses so each serving has garnishes and cold bubbles.

Notes

For the clearest floating look, slice the orange thin and add the cranberries and rosemary right before the ginger ale goes in. Keep the base (without ginger ale) covered in the refrigerator up to 2 days; add ginger ale and ice only when serving. Freezing is not recommended because the garnishes and carbonation change. For a lower-sugar option, use unsweetened sparkling water in place of ginger ale and adjust sweetness with a splash of extra juice if needed.