Hot Mulled Cranberry Punch
Hot Mulled Cranberry Punch
A cozy, tart-sweet punch of cranberry and apple with orange, cinnamon, and cloves. Simmer on the stove (or slow cooker) and serve warm in mugs.
Equipment: 3–4 qt pot or slow cooker, ladle, heatproof mugs, fine strainer (optional).
Ingredients
- 4 cups cranberry juice (unsweetened if possible)
- 2 cups apple cider (not vinegar)
- 1 orange, sliced (reserve some for garnish)
- 2 cinnamon sticks
- 4 whole cloves
- 2 Tbsp honey, or to taste
- Optional: 1 star anise, 4–5 thin ginger slices, 2–3 allspice berries
Sweetness note: If using sweetened cranberry “cocktail,” add honey gradually—you’ll likely need less.
Step-by-Step Instructions
- Bloom spices (optional, extra flavor): Warm the cinnamon and cloves in a dry pot over medium heat 30–45 seconds until fragrant.
- Simmer. Add cranberry juice, apple cider, orange slices, and any optional spices. Bring to a gentle simmer and cook on low for 15 minutes; avoid a hard boil.
- Sweeten & finish. Stir in honey to taste. Remove whole spices; strain for a clearer punch if desired.
- Serve warm. Ladle into heatproof mugs and garnish with orange slices or a cinnamon stick.
For parties, keep on the lowest burner setting or transfer to a slow cooker set to WARM.
Pro Tips, Variations & Storage
- Make-ahead: Simmer, cool, and refrigerate up to 4 days. Reheat gently—flavors deepen overnight.
- Slow cooker: Combine everything in a 3–4 qt cooker; heat on LOW 2–3 hours, then hold on WARM.
- Spiked (adults only): After simmering, stir in ½–1 cup dark rum, brandy, or bourbon.
- Garnish ideas: Orange wheels, fresh cranberries, cinnamon sticks, or a rosemary sprig.
- Balance: Too tart? Add honey or a splash more cider. Too sweet? Brighten with a squeeze of lemon.
- Leftovers: Chill and enjoy as an iced cranberry-cider the next day.
- Diet notes: Naturally gluten-free & dairy-free. Use maple syrup for a refined-sugar-free option.
Serving Info
| Yield | ~6 cups (about 6 servings) |
| Category | Mocktails & Drinks |