Cranberry Sauce Punch

While the turkey’s in the oven, offer a round or two of this elegant punch, the perfect herald of delicious things to come. Based on a jammy swirl of cranberries, spices, and orange juice, it’s reminiscent of everyone’s favorite holiday condiment. Top it off with good champagne, and the gratitude will flow.

Cranberry Sauce Punch Recipe

Level of Difficulty: Easy
Yield: 48 oz, serves 8


  • 1/2 cup frozen cranberries
  • 2 Tbsp dark brown sugar
  • 2 Tbsp granulated sugar
  • 2 cloves
  • 1 star anise pod
  • 1 cardamom pod (optional)
  • 1 cinnamon stick
  • 2 Tbsp water
  • 1 Tbsp grated orange zest
  • 3 cups fresh orange juice
  • 1 bottle chilled champagne


Tools & Materials

  • 2-quart saucepan
  • Large glass pitcher
  • Eight 11-oz wine glasses


  1. In the saucepan, combine the cranberries, sugars, spices, 2 Tbsp water, and orange zest and bring to a boil. Reduce heat and simmer for 20 minutes. Remove from the heat and cool completely.
  2. Add 1 1/2 cups of the orange juice to the pan and stir to combine, scraping down the sides. Strain into the pitcher, add the remaining orange juice and refrigerate until ready to serve.
  3. To serve, pour 2 1/2 oz of the cranberry-orange juice into each of the glasses and top with 2 1/2 oz of the chilled champagne. Garnish each glass with an orange peel and spike cranberries.

Find the full recipe in the “Punch” chapter of Cocktail Chameleon.