Cranberry Sauce Punch
Based on a jammy swirl of cranberries, spices and orange juice, Cranberry Sauce Punch is reminiscent of everyone’s favorite holiday condiment.
10 11 oz wine glass
Fine metal sieve
Large glass pitcher
10 Cocktail pick
1/2 C Cranberry – frozen
2 T Dark brown sugar
3 T Granulated sugar
1 Star anise pod
1 Cardamom pod – optional
1 Cinnamon stick
2 T Orange zest
3 C Orange juice – fresh
2 t Lime juice – fresh
6 oz Chopin Rye Vodka
2 oz Amaro Montenegro
1 Brut Champagne Bottle – chilled
10 Orange peel
30 Spiked Cranberry – (recipe included)
Spiked Cranberry Ingredients
1 C Cranberry – frozen
1 Peel of an orange – without pith
1 C Sugar
1 C Chopin Rye Vodka
- In the saucepan, combine the cranberries, sugars, spices, 1/4 cup water and orange peel and bring to a boil.
- Reduce heat and simmer for 20 minutes. Remove from the heat and cool completely.
- Add 1 1/2 c. of the orange juice to the pan and stir to combine, scraping down the sides.
- Strain through a fine-mesh sieve into a pitcher, pressing the cranberry mixture to express all of the liquid, add the remaining orange juice, vodka and amaro and refrigerate until ready to serve.
- 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 a cocktail pick of three spiked cranberries and an orange peel.
- spiked cranberry directions
- Bring 1/4 cup of water and sugar to a boil, stirring until the sugar dissolves, about 5 minutes.
- Place cranberries in a sterilized 1-quart Mason jar and pour over sugar syrup over them and steep until cooled to room temperature, about 20 minutes.
- Cover mixture with vodka, seal tightly and refrigerate for at least 2 weeks and up to 1 month. Be sure to label the bottle for easy identification.
- The liquid makes an excellent Cranberry Liqueur, add 1 oz to a glass of champagne for a festive “Cranberry Champagne Cocktail”
- Place sealed mason jar on the top rack of the dishwasher and run on normal cycle to quickly infuse cranberries. Allow to cool to room temperature before refrigerating for at least a week and up to 1 month