Mulled Cranberry Punch Recipes

Steps:

• Wrap the cinnamon stick, peppercorns, orange zest and cloves in a small piece of cheesecloth and tie closed with kitchen twine to make a bundle.
• Combine the cranberries, sugar, 1 1/2 cups water, the wine and a pinch of salt in a medium saucepan; add the cheesecloth bundle and bring to a simmer over medium heat. Continue to cook, stirring occasionally, until the berries burst and the sauce thickens, 15 to 20 minutes. Remove from the heat and let cool.
• Transfer the cranberry sauce to a bowl and refrigerate at least 3 hours or overnight; discard the cheesecloth bundle. Garnish with thin strips of orange zest.

Steps:

• For the mulled cranberry juice: Combine the cranberry juice, brown sugar, cloves, star anise and cinnamon in a medium saucepan. Bring to a simmer over medium heat, then reduce to medium-low and simmer for 30 minutes. Let cool to room temperature before placing in the refrigerator to cool completely. Strain just before using.
• For the punch: Combine the vodka, triple sec and 4 1/2 cups of the mulled cranberry juice in a large punch bowl over ice or a juice ice mold (see Cook's Note). Stir to combine. Garnish with the orange twist if using.

Steps:

• Put the rum, cranberry juice, cider, maple syrup, honey, clove and star anise into a large saucepot over medium heat. Cook until a slow simmer is just reached and the honey/maple syrup is dissolved.
• Ladle the punch into heatproof glasses or mugs and garnish with cinnamon sticks.

Steps:

• Put all the ingredients into your biggest saucepan or casserole dish. When you're ready to serve, heat to just below simmering point, then ladle into glasses.

Steps:

• Cook all ingredients except cranberries in large saucepan on low heat 20 min. or until heated through, stirring occasionally. (Do not let punch come to boil.)
• Remove and discard cinnamon sticks and cloves. Serve punch warm garnished with cranberries.

Steps:

• In a medium saucepan, combine the juice, cinnamon stick, and cloves and bring to a boil. Reduce the heat and simmer.
• Meanwhile, in a small saucepan, combine the cranberries, sugar, ground cinnamon, and 2 tablespoons of water and heat over medium-low heat, gently stirring, until the cranberries pop and are well coated with the sugar mixture.
• When cool enough to handle, thread 3 to 4 berries each on 4 decorative toothpicks or skewers. Pour the mulled cranberry juice into 4 mugs and garnish with the cranberry swizzle.