Hot Cranberry Orange Punch Recipes

WARM CRANBERRY ORANGE SPICE PUNCH

Steps:

• Place cloves and cardamom seeds in a tea bag or coffee filter and tie the filter closed.
• Combine apple juice, orange juice, cranberry juice, cinnamon stick, and clove-cardamom pouch in a large pot; simmer over low heat for 30 minutes.

HOT CRANBERRY-ORANGE PUNCH

Steps:

• Combine all ingredients in a slow cooker.
• Cover and cook on LOW for 4-6 hours.
• Serve hot, straining out the spices.

HOT CRANBERRY CITRUS PUNCH

Steps:

• In a 4 quart or larger slow cooker, combine the cranberry juice, orange juice, white sugar, brown sugar, lemon juice, salt and cinnamon sticks. Stir to dissolve sugar. Cook on High for 4 to 6 hours. Turn heat to Low and keep warm for serving.

HOT CRANBERRY CIDER PUNCH

Steps:

• In large pan combine cranberry juice, cider, nectar, spices, orange and lemon peel.
• Bring to boil, reduce heat and simmer, uncovered 20-30 minutes.
• Remove from heat, strain through a fine-mesh strainer lined with cheesecloth.
• Taste punch and sweeten accordingly. Apple Cider and Cranberry Juice vary greatly in sweetness - you may need no sugar, or you may need a little more than listed.
• Add rum and butter, stirring until butter melts. Or, if having a non-alcoholic alternative is desirable, hold off on adding the rum to the entire punch and add 1 to 2 tbsp of rum to each mug, then fill to the rim with hot punch.

HOT CRANBERRY PUNCH

Steps:

• Combine all the ingredients except the orange juice and orange slices in a big saucepan; stir to blend.
• Bring to a boil, add in the orange juice, and return to a boil.
• Decrease the heat to medium and simmer for 5 minutes.
• **At this point, you can cool, strain, and refrigerate for up to 5 days.
• Serve warm, garnished with orange slices.
• To serve cold--fill a 12 ounce tumbler with ice; add 4 ounces cranberry punch, and fill the rest of the way with either sparkling water or 7-Up; garnish with orange slices.

CRANBERRY-ORANGE HOLIDAY PUNCH

Steps:

• For the Bundt ice ring: Pour 1 inch of water into the bottom of a 12-cup Bundt pan. Add a quarter of the cranberries, 5 thyme sprigs and 2 bay leaves and evenly spread the ingredients around the Bundt pan--this will be the top of the ice cube. Place in the freezer to set for at least 4 hours.
• For the next layer, add enough water to fill halfway up the Bundt pan, then add the same quantity of ingredients as the first layer. Place in freezer for at least 4 more hours. Continue to make 2 more layers and freeze in the same manner, freezing each layer at least 4 hours before adding on the next. The final layer should freeze 8 hours or up to overnight before being used.
• Turn the Bundt pan onto a baking sheet and hold under running hot water until the Bundt ice ring releases onto the baking sheet, 5 to 10 seconds. Add to a punch bowl when ready to serve.
• For the spiced-thyme simple syrup: Combine the sugar with 2 cups water in a saucepan. Bring to a boil and cook until the sugar is dissolved. Remove from the heat and add the allspice, cloves, thyme and cinnamon sticks. Let steep while it comes to room temperature, 1 hour. Strain and refrigerate until ready to use.
• For the punch: Stir together the cranberry juice, vodka and 2 cups spiced-thyme simple syrup (save the remainder for another use). Pour over the Bundt ice ring in the punch bowl and top with prosecco and cranberries for garnish. Serve immediately.

HOT PUNCH

Steps:

• Combine all ingredients and simmer for 20 minutes.
• Serve hot.
• **Iput mine in the croc-pot and let everyone serve themselves.

HOT CRANBERRY TEA / SPICED CRANBERRY PUNCH

Steps:

• In a saucepan, combine cranberry juice, orange juice, cinnamon, cloves, and allspice; bring to a boil.
• Reduce heat to medium, and simmer for 5 minutes.
• Remove cinnamon and cloves, and discard.
• Add hot tea to cranberry juice mixture; mix.
• Serve hot or cold, garnished with lemon (store any leftovers in refrigerator).