- Chill the diced fruit and use as fruit ice instead of cubes.
- Adjust the sugar and maple to your liking. I like it sweet!
- The punch taste the best the next day so make ahead.
- Serve cold.
- Add the carbonation when ready to serve.
I call this Thanksgiving punch because that’s usually the only time I think to make it. I love it because it’s so hard to find a good, addictive cold punch to serve along with Thanksgiving dinner but this one nails it.
It can certainly be made year-round but it definitely has that autumn feel, making it great for Thanksgiving, Christmas, weddings and other fall/winter parties.
It packs in all of the seasons favorites- apple cider, cranberry juice, pomegranate juice, oranges, cloves…ok scratch what I said before, this is definitely a make-only-in-the-fall-type-punch. This punch looks so festive with it’s diced fruit garnish and tastes so refreshing yet comforting.
This Thanksgiving punch taste very similar to a sparkling apple cider with a slight taste of orange, cranberry and pomegranate. If you prefer a stronger cran-pom taste just add more of it. My hubby prefers more but 1 1/2 cups does it for me. I’m not a fan of adding orange juice to this, just makes it taste weird to me, but hey, if it floats your boat you can. I find that simmering oranges adds the right amount of orange kick.
You’ll definitely want to keep this Thanksgiving punch recipe in your stash. I always think I’ll remember it from scratch and end up having to tweek the recipe over and over again to get to taste just right. NowI have it here for safe keeping.
Fresh Potpourri Recipe: Use the leftover oranges, cinnamon and cloves to make a fresh potpourri. Simply add it to a small pot. Fill with water. Place on the stove and simmer. Add more water as it steams away. This will leave you house smelling sooooo good! The smell is stronger if you use fresh oranges, cloves and cinnamon that hasn’t been boiled already. That is what I use in the fall time whenever I have guest over. It scents up the entire house, without chemicals.Win!
Watch me make this Sparkling Thanksgiving Punch Recipe from start to finish!
- 1 gallon farm-fresh apple cider
- 1½-2 cups 100% cranberry pomegranate juice (no sugar added)
- 10 cinnamon stick
- 40 whole cloves (see note below)
- 2 oranges, cut up
- 1 lemon, cut up (optional)
- ⅔ cup pure maple
- ½ cup brown sugar, packed
- 2 teaspoon vanilla extract
- 4 cups Ginger-ale
- Garnish-1 large green apple, 1 large pomegranate, seeded, 2 oranges, cinnamon sticks
- In a large pot, over medium heat, add apple cider, cranberry-pomegrante juice, cinnamon sticks, cloves, oranges and lemon.
- Stir to combine.
- Bring to a slight boil.
- Reduce heat and simmer for 1 hour.
- Strain mixture, discard the oranges, lemon, cloves and cinnamon sticks (or create potpourri, see post).
- Return punch to pot.
- Add in maple and brown sugar.
- Simmer for 10-15 minutes.
- Add vanilla extract and remove from heat.
- Let punch cool slightly before pouring into a pitcher.
- Refrigerate overnight.
- When ready to serve add ginger ale to the punch or directly into the garnished glasses.
- For garnish, dice up red and green apples & oranges into small pieces and seed a pomegranate.
- Freeze the fruit on a baking tray if you want to use them for ice cubes as well.
- Place the mixed fruit into the glasses, filling about a ¼ full.
- Add a cinnamon stick to each glass.
- Pour the cold apple cider into the glasses. Add a splash of ginger ale on top.