There’s something magical about gathering around a big bowl of festive punch during the holiday season. This Holly Jolly Spiced Christmas Punch brings together the warmth of winter spices with the bright sweetness of cranberry and orange, creating a drink that tastes like Christmas in a cup. Whether you’re hosting a cozy family gathering or a lively holiday party, this punch fills your home with the most wonderful aroma of cinnamon, cloves, and citrus. The beautiful deep red color makes it a stunning centerpiece for your holiday table, and the best part is that it can be made ahead of time, leaving you free to enjoy your guests. This recipe works perfectly as a non-alcoholic option that everyone can enjoy, from kids to grandparents, though adults can easily add their favorite spirits if they prefer a boozy version.
Serving Quantity: Serves 16-20 people
Cooking Time:
- Prep time: 10 minutes
- Cooking time: 20 minutes
- Chilling time: 60 minutes
- Total time: 90 minutes
Nutrition Information (per 8 oz serving):
- Calories: 120
- Total Fat: 0g
- Sodium: 15mg
- Total Carbohydrates: 30g
- Sugars: 26g
- Protein: 0g
- Vitamin C: 45% of daily value
Ingredients
- 8 cups of cranberry juice
- 4 cups of orange juice
- 2 cups of pineapple juice
- 1 cup of fresh lemon juice
- Half a cup of honey
- 4 cinnamon sticks
- 1 tablespoon of whole cloves
- 1 tablespoon of whole allspice berries
- 3 star anise pods
- 2 oranges sliced into rounds
- 1 cup of fresh cranberries
- 2 liters of ginger ale or lemon-lime soda
- Fresh rosemary sprigs for garnish
- Extra orange slices for garnish
Creating the Spiced Base
Pour the cranberry juice, orange juice, and pineapple juice into a large pot and place it on your stove over medium heat. Add the cinnamon sticks directly into the juice mixture. Take your whole cloves and allspice berries and either tie them in a small piece of cheesecloth or place them in a tea infuser so they’re easy to remove later. Drop this spice bundle along with the star anise into the pot. Stir in the honey until it dissolves completely into the warm juice. Let this mixture heat up until you see small bubbles forming around the edges, but don’t let it come to a full boil. You want it hot enough to release all those wonderful spice flavors but not so hot that it changes the taste of the fruit juices.
Simmering the Punch
Once your punch base is steaming and fragrant, turn the heat down to low. Let everything simmer gently for about 20 minutes. Your kitchen will smell absolutely incredible during this time, like a blend of apple cider and Christmas cookies. Stir the mixture occasionally to make sure all the spices are releasing their flavors evenly. After 20 minutes, remove the pot from the heat and carefully take out the cinnamon sticks, star anise, and your spice bundle. Pour in the fresh lemon juice and give everything a good stir. The lemon adds a bright, tangy note that balances out all the sweetness beautifully.
Cooling and Chilling
Let your spiced juice mixture cool to room temperature, which usually takes about an hour. You can speed this up by transferring the punch to a large bowl and placing it in the refrigerator. Once it’s cooled down, cover it and let it chill in the fridge for at least an hour, or even overnight if you’re making it ahead. The flavors get even better after sitting for a while, so making this the day before your party is actually a smart move.
Adding the Fizz and Fruit
When you’re ready to serve, pour your chilled spiced punch into a large punch bowl. Add the sliced oranges and fresh cranberries right into the bowl. They’ll float on top and look absolutely gorgeous. Now comes the fun part – slowly pour in the ginger ale or lemon-lime soda. Pour it gently down the side of the bowl so it doesn’t lose all its bubbles. The fizz adds a festive sparkle and lightens up the punch perfectly. Give it a gentle stir to combine everything.
Serving Your Punch
Set out your punch bowl with a ladle and have cups or glasses nearby. Drop a few ice cubes into each glass before ladling in the punch, or you can add a large block of ice to the punch bowl itself to keep everything cold without watering it down too much. Garnish each glass with a small sprig of fresh rosemary and an orange slice on the rim. The rosemary not only looks beautiful but adds a subtle piney aroma that smells just like Christmas.
Tips for the Perfect Punch
Make your punch base the night before and keep it in the fridge. This actually makes the flavors blend together even better. Just wait to add the ginger ale until right before serving so it stays bubbly. If you want to keep your punch cold without diluting it, freeze some of the cranberry juice in a bundt pan or ring mold the day before. This creates a beautiful ice ring that floats in your punch bowl and melts slowly. For an adult version, add a cup of vodka, rum, or bourbon to the punch bowl, or let guests spike their own glasses. You can adjust the sweetness by adding more or less honey depending on how sweet your juices are. If you can’t find whole spices, you can use ground spices instead, but use much less – about half a teaspoon of each, and strain the punch through a fine mesh strainer before serving. Fresh cranberries can be replaced with frozen ones if fresh aren’t available. For a prettier presentation, score your orange slices before adding them to the bowl. This punch can be served warm too, which is perfect for outdoor winter gatherings or after caroling. Just skip the ginger ale and serve it hot right after simmering, like a mulled cider. Leftover punch keeps in the fridge for up to three days, though you’ll need to add fresh ginger ale each time you serve it.
