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
- In the saucepan, combine the cranberries, sugars, spices, 2 Tbsp. 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 into the pitcher, add the remaining orange juice 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 club soda.
- 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:
- 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.
- 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.
- 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!
