Aromatic, non-alcoholic apple-cranberry punch is the perfect drink for chilly autumn and winter evenings. Its deep, ruby color catches the eye, while the scent of cinnamon, cloves, and orange wafting throughout the house creates a unique, festive atmosphere. The drink combines the sweetness of natural apple juice with the refreshing tartness of cranberry, and the addition of fresh ginger and star anise gives it a warming, slightly spicy character. It is an excellent option for gatherings with family and friends, as an alternative to mulled wine. It can be served to both children and adults. Served in clear cups or glasses, garnished with a slice of orange, fresh cranberries, and a sprig of rosemary, it becomes not only delicious but also incredibly impressive.
Start by preparing the aromatic ingredients. Wash the orange thoroughly under running warm water, scrubbing its skin with a brush. Then, using a sharp knife on a cutting board, slice it into thin rounds about 0.5 cm thick. Discard the ends. Peel a piece of fresh ginger using a small knife or the edge of a teaspoon (this is a very effective method), and then slice it into thin rounds.
Ingredients:
Orange, Fresh ginger
Use a sharp knife to ensure the orange slices are even and not torn. Washing the oranges is crucial since they will be cooked with the skin, which may have been waxed. If you don't want pieces of ginger floating in the drink, you can grate it on a fine grater and squeeze the juice through a cheesecloth.
2
In a large pot with a capacity of at least 3 liters, combine the liquid ingredients. Pour in 1000 ml of cloudy apple juice and 500 ml of cranberry juice. Gently stir with a wooden spoon to combine the juices.
Ingredients:
Cloudy apple juice, Cranberry juice
The best option is a pot with a thick bottom that evenly distributes heat and prevents burning. Using a wooden or silicone spoon will prevent scratching the pot.
3
Add the prepared orange and ginger slices to the pot with the juices. Also add the whole spices: two cinnamon sticks, about 10 cloves, and two star anise. Gently stir everything.
Ingredients:
Orange, Fresh ginger, Cinnamon stick, Cloves, Star anise
If you don't want small spices, like cloves, to float freely in the drink, you can place them in a metal tea infuser or wrap them in a small piece of cheesecloth and tie it with string, creating a 'spice pouch'. It will be easy to remove before serving.
4
Place a pot on the stove over medium heat. Heat the punch until it is very hot and small bubbles begin to appear on the surface. At this point, immediately reduce the burner to the lowest setting. Cover the pot with a lid, leaving a small gap, and cook on very low heat for about 20-25 minutes. The goal is for the drink to gently 'simmer' rather than boil. This allows the flavors and aromas of the spices to slowly infuse into the liquid.
This is the most important step! Absolutely do not bring the punch to a boil. Too high a temperature can make the spices bitter, and the delicate fruity aromas will evaporate. The drink should be heated and infused with flavor, not cooked like soup.
5
After 20-25 minutes, remove the pot from the heat. Now it's time to sweeten the drink. Pour in 3 tablespoons of maple syrup, mix well, and taste. If the juices were very sour, you can add a little more syrup until you achieve the desired balance of flavor. Stir until completely dissolved.
Ingredients:
Maple syrup
Always add the sweetener at the end of cooking. Different juices have different levels of sweetness, so it's best to taste and adjust the flavor to your own preferences. Instead of maple syrup, you can use honey - add it when the drink has slightly cooled down to preserve its properties.
6
Serve the punch hot. Carefully ladle the drink into heatproof mugs or glasses. You can strain it through a sieve beforehand for clarity, or serve it in a rustic style, with spices and fruits. Add a slice of orange from the pot to each serving. Additionally, for garnish, you can toss in a few fresh cranberries and place a small sprig of rosemary.
Ingredients:
Fresh cranberry, Rosemary sprigs
Be careful when pouring, as the drink is very hot. Using thick glass cups or cups with handles will prevent burns. Add fresh garnishes (cranberries, rosemary) just before serving to make them look their best.
Fun Fact
💡
The word 'punch' most likely comes from the Hindi word 'pāñć', meaning 'five'. Traditional Indian punch consisted of five ingredients: alcohol (arak), sugar, lemon juice, water, and spices. British sailors in the 17th century brought this idea to Europe, where it gained immense popularity and evolved into hundreds of different variations, including non-alcoholic ones.
Serve the punch in clear, heat-resistant cups to beautifully showcase its ruby color and the floating additions. For larger gatherings, a beverage warmer or a large punch bowl with a ladle works great. For adult guests, you can prepare a bottle of dark rum, brandy, or orange liqueur so that everyone can individually enhance their serving.
🥡Storage
The remaining punch can be stored in the refrigerator in a closed container (e.g., a jar or pitcher) for up to 3 days. Before serving again, gently heat it over low heat, without bringing it to a boil. Remember that the flavor of the spices will become more intense with each passing day.
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