Cranberry Punch

Ingredients

• 1lemon, sliced
• 20whole cloves
• 425 g (15 oz)jellied cranberry sauce
• 532 ml (2¼ cups)water
• 100 g (½ cup)sugar
• 120 ml (½ cup)lemon juice
• 5 ml (1 tsp)vanilla extract
• 355 ml (1½ cups)ginger ale

Instructions

1. 1

   Prepare the lemon

   Push the cloves into the lemon slices and set them aside.

2. 2

   Heat the cranberry

   Put the cranberry sauce and water in a saucepan over medium heat.

3. 3

   Dissolve the sugar

   Add the sugar and stir until it has dissolved.

4. 4

   Cool the mixture

   Take the pan off the heat and leave the mixture to cool.

5. 5

   Add the flavourings

   Stir in the lemon juice, vanilla extract and ginger ale, then add the clove-studded lemon slices.

6. 6

   Chill the punch

   Refrigerate for 20–30 minutes, then keep chilled until ready to serve.

7. 7

   Serve over ice

   Pour the punch over ice. The recipe serves 6.

What is cranberry punch?

Cranberry punch is a fruit-based drink often served at American holiday gatherings. This version uses jellied cranberry sauce as its base, with lemon and cloves for a tart, warmly spiced flavour.

The method gently loosens the sauce with water before adding the brighter ingredients. Ginger ale brings a little fizz, while chilling gives the flavours time to mingle.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 0g protein, 50g carbs, 0g fat.

Most of the carbohydrate comes from the cranberry sauce, sugar and ginger ale; the drink contains very little protein or fat. Serve a glass alongside a meal with a source of protein and vegetables, and use plenty of ice if you want a more refreshing, less concentrated drink.

The cranberry base

Jellied sauce: heating it with water turns the firm preserve into a pourable base. Stir in the sugar while the mixture is warm so it dissolves evenly.

Lemon and cloves

Clove-studded slices: pressing the whole cloves into the lemon makes them easy to add and remove from the punch. The lemon contributes both a fresh citrus note and a gentle clove aroma as it chills.

Cooling and chilling

Cool first: let the cranberry mixture cool off the heat before adding the lemon juice, vanilla and ginger ale. This keeps the ginger ale from losing as much of its fizz in the warm mixture.

Chill time: the recipe calls for 20–30 minutes in the refrigerator, then keeping the punch chilled until serving. Allow extra time if the base is still warm.

Balance the flavour

Sweet and tart: cranberry sauce and sugar provide sweetness, while lemon juice sharpens the flavour. Taste the chilled punch before serving; the recipe’s proportions are set, so any adjustment is best made cautiously.

Serving the punch

Over ice: serve the punch cold in glasses filled with ice. A few of the lemon slices can be used as a garnish if desired.

With food: it works well alongside savoury party snacks or a holiday meal, where its fruity tartness contrasts with richer dishes.

Recipe notes & tips

• Stir the cranberry sauce and water as they heat to help the sauce break down evenly.
• Add the sugar while the mixture is warm so it dissolves without gritty patches.
• Let the base cool before adding the ginger ale to help preserve its fizz.
• Push the cloves firmly into the lemon slices so they stay in place during chilling.
• Keep the punch refrigerated until serving, then pour it over ice.

Variations

• More citrus: add extra lemon slices for a brighter garnish.
• Extra spice: leave the clove-studded lemon slices in the punch while it chills, then remove them before serving.
• Less sweet: reduce the sugar slightly and taste the cooled base before adding the ginger ale.
• Fizzy finish: add the ginger ale just before serving for a livelier sparkle.
• No ice: chill the punch thoroughly and serve it straight from the refrigerator.

Common mistakes to avoid

• Adding ginger ale to a hot base: it can lose its fizz, so cool the mixture first.
• Skipping the stirring: sugar may settle or remain undissolved, so stir as it heats.
• Leaving cloves loose: they can be awkward to fish out, so press them into the lemon slices.
• Serving before chilling: the flavours have less time to blend, so refrigerate for 20–30 minutes as directed.
• Letting the punch sit out: keep it refrigerated until it is ready to serve.

How to store

Keep the punch covered in the refrigerator and use within 2–3 days. The ginger ale will lose its fizz over time, so for the best sparkle, add it shortly before serving; this punch is served cold and does not need reheating.

Frequently asked questions