Sparkling Thanksgiving Punch Recipe
Recipe type: punch
Serves: 25
  • 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
  1. In a large pot, over medium heat, add apple cider, cranberry-pomegrante juice, cinnamon sticks, cloves, oranges and lemon.
  2. Stir to combine.
  3. Bring to a slight boil.
  4. Reduce heat and simmer for 1 hour.
  5. Strain mixture, discard the oranges, lemon, cloves and cinnamon sticks (or create potpourri, see post).
  6. Return punch to pot.
  7. Add in maple and brown sugar.
  8. Simmer for 10-15 minutes.
  9. Add vanilla extract and remove from heat.
  10. Let punch cool slightly before pouring into a pitcher.
  11. Refrigerate overnight.
  12. When ready to serve add ginger ale to the punch or directly into the garnished glasses.
  13. For garnish, dice up red and green apples & oranges into small pieces and seed a pomegranate.
  14. Freeze the fruit on a baking tray if you want to use them for ice cubes as well.
  15. Place the mixed fruit into the glasses, filling about a ¼ full.
  16. Add a cinnamon stick to each glass.
  17. Pour the cold apple cider into the glasses. Add a splash of ginger ale on top.
  18. Serve
This punch has some SPICE! So if you're not normally a fan of spiced punches, cut back on the cloves. Some apple cider are a lot sweeter and you may not need to add as much sugar. ~TIPS~ 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.
Recipe by Divas Can Cook at