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Thanksgiving Punch

Thanksgiving punch with chilled cranberry, apple cider, and orange-lime brightness, finished with ginger ale for gentle bubbles. Served cold with floating orange slices, fresh cranberries, rosemary sprigs, and plenty of ice.
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Prep Time 10 minutes
chill 30 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Drink
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Punch base (chilled)
  • 4 cup cranberry juice cocktail Use chilled.
  • 2 cup apple cider Use chilled.
  • 1 cup orange juice
  • 0.25 cup fresh lime juice
  • 1 L ginger ale or sparkling water Use chilled; add right before serving.
Garnishes and ice
  • 1 orange Thinly sliced.
  • 1 cup fresh cranberries
  • 4 fresh rosemary Sprigs.
  • 1 ice Add just before ladling.

Equipment

  • 1 punch bowl

Method
 

Build the punch base
  1. Combine cranberry juice cocktail, apple cider, orange juice, and fresh lime juice in a punch bowl.
  2. Stir gently until the liquids are evenly mixed, keeping the mixture cold.
Chill
  1. Chill the punch base for 30 minutes in the refrigerator until ready to serve.
Add garnishes
  1. Add thinly sliced orange, fresh cranberries, and fresh rosemary sprigs to the chilled punch bowl.
Finish and serve
  1. Pour in chilled ginger ale or sparkling water just before serving to keep it fizzy.
  2. Add ice and ladle into glasses, making sure each serving includes fruit and herb garnishes.

Notes

Pro tip: keep the ginger ale/sparkling water chilled and only pour it in right before serving so the bubbles stay lively. Store the punch base (without ginger ale) covered in the fridge for up to 2 days; add garnishes and ice on serving day. Freeze is not recommended because citrus and cranberries can lose texture. For a lighter option, swap in diet ginger ale or use plain sparkling water plus a bit more apple cider for flavor.