CRANBERRY SAUCE PUNCH MOCKTAIL

Guest Editor: Mark Addison

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 sparkling water or club soda for a festive holiday mock-tail the entire family can enjoy, and the gratitude will flow.

Glassware

  • Eight 11-ounce wine glasses

Bar tools

  • 2-quart saucepan
  • Large glass pitcher

Yield

  • 48 ounces, serves 8

Garnish

  • 8 orange 1/4 wheels
  • 24 Sugared Cranberries*

Ingredients

  • 1/2 c. frozen cranberries
  • 2 Tbsp. dark brown sugar
  • 2 Tbsp. granulated sugar
  • 2 cloves
  • 1 star anise pod
  • 1 cardamom pod, optional
  • 1 cinnamon stick
  • 1 Tbsp. orange zest
  • 3 c. fresh orange juice
  • 2 tsp. fresh lime juice
  • 1 bottle chilled club soda

Directions

  1. In the saucepan, combine the cranberries, sugars, spices, 2 Tbsp. water and orange peel and bring to a boil.
  2. Reduce heat and simmer for 20 minutes. Remove from the heat and cool completely.
  3. Add 1 1/2 c. of the orange juice to the pan and stir to combine, scraping down the sides.
  4. Strain into the pitcher, add the remaining orange juice and refrigerate until ready to serve.
  5. 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 club soda.
  6. Garnish each glass with an orange wheel and three sugared cranberries on a skewer

*Sugared Cranberry Garnish:

Ingredients:

  • 1/2 cup water
  • 2 cups sugar divided
  • 12 oz fresh cranberries 

Directions:

  1. Combine the sugar and water: In a medium saucepan, combine the water and 1/2 cup of the sugar and bring to a boil over medium heat until sugar is fully dissolved, about 3 minutes. 
  2. Allow the cranberries to cool: Stir in the cranberries and make sure each cranberry is well coated in the simple syrup. Using a slotted spoon, transfer cranberries to a wire rack and let them dry for at least an hour. 
  3. After an hour the cranberries should be dry but sticky. Working with a few cranberries at once, roll them in the remaining sugar until they are fully coated. Let them sit until and dry for another hour.

Credits:

Title: Cocktail Chameleon / @CocktailChameleon

Author: Mark Addison / @TheMarkAddison

Recipe & Photo: © 2020 Mark Addison Media

Website: www.CocktailChameleon.com

Glassware: Chateau Baccarat wine glass / @Baccarat

 

 

Author and TV entertaining expert, Mark Addison, has spent a lifetime dreaming up elaborate events and other spectacles, often with a signature drink in the mix to help fuel the festivities. In Cocktail Chameleon, he provides 12 variations on 12 classic cocktails, starting with a lesson on the fundamentals of each drink (proportions, technique and ingredients) before sharing the secrets of his own recipes. Mark's ultimate goal: to inspire you to create your own unforgettable Signature Cocktails. Cheers! 

Click here get your copy of Cocktail Chameleon! 

https://cocktailchameleon.markaddison.com/collections/books/products/cocktail-chameleon-by-mark-addison