Warm Cranberry Orange Spice Punch Recipes

Steps:

• For the Bundt ice ring: Pour 1 inch of water into the bottom of a 12-cup Bundt pan. Add a quarter of the cranberries, 5 thyme sprigs and 2 bay leaves and evenly spread the ingredients around the Bundt pan--this will be the top of the ice cube. Place in the freezer to set for at least 4 hours.
• For the next layer, add enough water to fill halfway up the Bundt pan, then add the same quantity of ingredients as the first layer. Place in freezer for at least 4 more hours. Continue to make 2 more layers and freeze in the same manner, freezing each layer at least 4 hours before adding on the next. The final layer should freeze 8 hours or up to overnight before being used.
• Turn the Bundt pan onto a baking sheet and hold under running hot water until the Bundt ice ring releases onto the baking sheet, 5 to 10 seconds. Add to a punch bowl when ready to serve.
• For the spiced-thyme simple syrup: Combine the sugar with 2 cups water in a saucepan. Bring to a boil and cook until the sugar is dissolved. Remove from the heat and add the allspice, cloves, thyme and cinnamon sticks. Let steep while it comes to room temperature, 1 hour. Strain and refrigerate until ready to use.
• For the punch: Stir together the cranberry juice, vodka and 2 cups spiced-thyme simple syrup (save the remainder for another use). Pour over the Bundt ice ring in the punch bowl and top with prosecco and cranberries for garnish. Serve immediately.

Steps:

• In a 5-qt. slow cooker, combine water, sugar and juices; stir until sugar is dissolved. If desired, place cloves in a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add spice bag and Red Hots to slow cooker. Cover and cook on low for until heated through, 2-3 hours. Before serving, discard spice bag and stir punch.

Steps:

• In a 24-cup percolator, combine cranberry juice, water, pineapple juice, brown sugar and food coloring if desired. Place the cinnamon sticks, cloves and allspice in percolator basket; cover and begin perking. When cycle is complete, discard contents of basket. Serve the punch warm.

Steps:

• Bring the orange zest, cinnamon sticks, cloves, ginger, water, and sugar to a boil in a small heavy saucepan, stirring until the sugar has dissolved. Reduce the heat and then simmer, covered, 5 minutes. Remove from the heat and let steep, uncovered, for 1 hour.
• Strain through a fine-mesh sieve into a bowl, discarding the solids.
• Combine the remaining ingredients with the spiced syrup in a punch bowl and stir. Add ice before serving.

Steps:

• Place cinnamon sticks, cloves, and allspice berries in the center of a small piece of cheesecloth. Bring the ends of the cheesecloth together and tie securely with kitchen string. Place spice bag in a large Dutch oven. Add apple cider, cranberries, water, and orange slices to the Dutch oven.
• Bring to a boil over medium-high heat. Reduce heat and simmer for 5 minutes. Remove and discard spice bag and orange slices. Serve warm.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Stud the whole oranges with cloves, and bake for 30 minutes.
• In a large saucepan, combine the apple juice and cinnamon stick. Bring to a boil, reduce heat to medium, and simmer 5 minutes. Remove from heat, and stir in the nutmeg, honey, lemon juice, and pineapple juice.
• Serve hot in a punch bowl with the 2 clove-studded baked oranges floating on top.