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. Still, it definitely has that autumn feel, making it great for Thanksgiving, Christmas, weddings, and fall/winter parties.
This punch captures all of the season’s favorites: apple cider, cranberry juice, pomegranate juice, oranges, cloves. It looks so festive with its diced fruit garnish and tastes so refreshing yet comforting.
This Thanksgiving punch tastes 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 do 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 tweak the recipe over and over again to get to taste just right. Now I have it here for safekeeping.
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 your 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 guests over. It scents up the entire house, without chemicals. Win!
Watch me make this Sparkling Thanksgiving Punch Recipe from start to finish!
Sparkling Thanksgiving Punch Recipe
- 1 gallon farm-fresh apple cider
- 1 ½-2 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)
- 2/3 cup pure maple syrup
- 1/2 cup light brown sugar packed
- 2 teaspoons vanilla extract
- 4 cups Ginger-ale
- Garnish red & green apples, pomegranate seeds, oranges, cinnamon sticks
- In a large pot, over medium heat, add apple cider, cranberry-pomegranate 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 the 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 1/4 full.
- Add a cinnamon stick to each glass.
- Pour the cold apple cider into the glasses. Add a splash of ginger ale on top.
Chill the diced fruit and use it as fruit ice instead of cubes.
Adjust the sugar and maple to your liking. I like it sweet!
The punch tastes the best the next day so make ahead.
Add the carbonation when ready to serve.