Ingredients:

  • 1 cup Granulated Sugar
  • 1 cup Water
  • 3 large Cinnamon Sticks
  • 1 teaspoon Whole Cloves
  • 4 pods Star Anise
  • 1 inch piece Ginger, peeled and roughly sliced
  • Strips from 1 large orange zest
  • 6 cups Cranberry Juice (100% unsweetened)
  • 2 cups Orange Juice (Freshly Squeezed)
  • 1/4 cup Lemon Juice (Freshly Squeezed)
  • 3 cups Ginger Ale (or Soda Water), chilled
  • Fresh Cranberries (for garnish)
  • Orange and Lime Slices (for garnish)
  • Rosemary Sprigs (for garnish)

Instructions:

  1. Prepare the Decorative Ice Ring (Advance Preparation): Place orange slices, cranberries, and rosemary sprigs artistically in the bottom of your ice mould (or Bundt pan). Carefully fill the mould with water and freeze solid for at least 4–6 hours, or overnight.
  2. In a saucepan, combine the water, sugar, cinnamon sticks, whole cloves, star anise, ginger slices, and orange zest strips. Bring the mixture to a rolling boil over medium-high heat, stirring until the sugar is fully dissolved (about 2–3 minutes).
  3. Reduce the heat to low and simmer gently for 10 minutes to allow the spices to fully infuse the syrup. Remove from heat, let sit for 15 minutes, then strain through a fine mesh sieve into a clean bowl. Discard the solids. Refrigerate the syrup until completely cold (at least 2 hours).
  4. In the large punch bowl, combine the chilled spiced syrup, cranberry juice, orange juice, and lemon juice. Stir and taste for balance. Chill the assembled juice base for 30 minutes if time permits.
  5. Unmould the ice ring by briefly dipping the bottom of the mould into warm water, then carefully invert it into the center of the punch bowl. Just before serving, slowly pour the chilled ginger ale (or soda water) into the punch bowl. Do not stir vigorously. Float extra fresh cranberries, orange slices, and rosemary sprigs directly into the punch bowl for garnish.