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Thanksgiving Punch

Thanksgiving Punch is a ruby cranberry-and-cider beverage built in a punch bowl, finished with ginger ale and bright citrus garnish. Serve it chilled with floating orange slices, fresh cranberries, rosemary sprigs, and plenty of ice for a festive, sparkling look.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 12 servings
Course: Drink
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Punch base
  • 4 cup cranberry juice cocktail Chilled
  • 2 cup apple cider Chilled
  • 1 cup orange juice
  • 0.25 cup fresh lime juice
  • 1 L ginger ale or sparkling water Chilled
Garnish and serving
  • 1 orange Thinly sliced
  • 1 cup fresh cranberries
  • 4 fresh rosemary Sprigs
  • 1 ice To fill punch bowl and glasses

Equipment

  • 1 punch bowl

Method
 

Mix the punch base
  1. Combine cranberry juice cocktail, apple cider, orange juice, and fresh lime juice in a punch bowl.
  2. Stir gently to blend the flavors and keep the mixture uniform.
Chill
  1. Chill the punch until ready to serve, covered and kept cold.
Add fruit and herbs
  1. Add thinly sliced orange, fresh cranberries, and rosemary sprigs to the chilled punch bowl.
  2. Gently submerge the garnishes so they float evenly.
Finish and serve
  1. Pour in ginger ale (or sparkling water) just before serving so it stays fizzy.
  2. Add ice and ladle into glasses, topping each serving with extra ice if needed.

Notes

For the clearest “floating garnish” look, add the orange slices, cranberries, and rosemary after chilling, then finish with ginger ale only at serving time to preserve carbonation. Refrigerate any premixed base (without ginger ale) for up to 24 hours; add ginger ale and ice right before guests arrive. For a lighter option, use diet ginger ale or club soda and reduce cranberry juice cocktail to 3 cups while keeping the cider the same.