Ingredients:

  • 1 cup (200 g) Granulated Sugar
  • 1 cup (240 ml) Water
  • 4 large Cinnamon Sticks
  • 6 pods Star Anise
  • 1 tsp (5 ml) Whole Cloves
  • Zest of 3 Clementines (peeled strips, avoiding pith)
  • 6 cups (1.4 Litres) High-Quality Cranberry Juice (100%)
  • 5 cups (360 ml) Freshly Squeezed Clementine Juice (about 8-10 clementines)
  • 1 cup (240 ml) Cold, Strong Black Tea (Earl Grey or English Breakfast, cooled)
  • 5 cups (360 ml) Dark Rum (optional, for adults)
  • 4 cups (950 ml) Chilled Ginger Beer or Prosecco (for topping)
  • 1 cup (150 g) Fresh or Frozen Cranberries (for garnish)
  • 1 to 2 Clementine slices/wheels (for garnish)

Instructions:

  1. Prepare the Spiced Syrup: In a large saucepan, combine the sugar, 1 cup of water, cinnamon sticks, star anise, cloves, and clementine zest strips.
  2. Simmer: Bring the mixture to a gentle boil over medium heat, stirring until the sugar is completely dissolved (3-4 minutes). Reduce the heat immediately and allow the syrup to simmer gently for 5 minutes.
  3. Cool and Strain: Remove the pan from the heat. Allow the syrup to sit and infuse for at least 30 minutes. Strain the mixture through a fine-mesh sieve into a clean bowl or jug, discarding all the solid spices and zest.
  4. Build the Punch Base: In a large pitcher or the serving punch bowl, combine the chilled cranberry juice, freshly squeezed clementine juice, and the cold brewed black tea. Pour the strained and cooled spiced syrup into this mixture. Stir thoroughly.
  5. Chill: Cover and refrigerate the punch base for at least 1 hour (optional but recommended) to allow the flavors to marry perfectly.
  6. Final Assembly: Just before serving, stir the Dark Rum into the punch base, if using. For a non-alcoholic version, skip this step.
  7. Garnish and Top Up: Transfer the mixture to the punch bowl. Add the fresh clementine slices and the cranberries. Pour the chilled Ginger Beer or Prosecco over the base to top up and add fizz. Serve immediately.
  8. To Serve Warm (Variation): Omit the Ginger Beer/Prosecco until serving. Gently heat the non-sparkling base (with or without rum) on the hob until steaming (do not boil!) and add the sparkling component only to the individual glasses afterwards.