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Autumn Punch

Autumn punch with apple cider and cranberry juice, spiked or non-alcoholic, chilled until the flavors meld. The amber-gold drink is finished with ginger ale (added right before serving) plus citrus and apple slices for a festive, aromatic look.
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Prep Time 10 minutes
chilling 1 hour
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Drinks
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Base juices and sweetener
  • 4 cup apple cider
  • 2 cup cranberry juice
  • 1 cup orange juice
  • 0.25 cup maple syrup or honey
Aromatics and fruit
  • 1 orange sliced
  • 1 apple thinly sliced
  • 4 cinnamon sticks
  • 6 star anise
  • 1 fresh rosemary sprigs for garnish
Serve with bubbles and ice
  • 2 cup ginger ale or sparkling cider add just before serving
  • 1 ice or a frozen ice ring
Optional spike
  • 2 cup bourbon or dark rum for spiked version

Equipment

  • 1 cast iron skillet

Method
 

Build the punch
  1. In a large punch bowl or pitcher, combine apple cider, cranberry juice, orange juice, and maple syrup (or honey). Stir well until the sweetener dissolves.
  2. Add orange slices, apple slices, cinnamon sticks, and star anise to the bowl. Stir again so the aromatics are evenly distributed and visible.
Chill to develop flavor
  1. Refrigerate the punch for 1 hour to develop flavors. Keep it covered so the citrus and spice aromas stay concentrated.
Finish and serve
  1. Just before serving, pour in ginger ale or sparkling cider and stir gently to keep carbonation. Add ice or a frozen ice ring so the drink stays cold without diluting quickly.
  2. Garnish with fresh rosemary sprigs and extra fruit slices. Serve immediately with the floating citrus and apple slices and aromatics throughout.

Notes

Pro tip: add the ginger ale/sparkling cider only right before serving so the punch stays bubbly. Store covered in the refrigerator up to 3 days (add bubbles and ice when serving). Freezing isn’t recommended because citrus and spice aromas can dull after thawing. For a lighter option, reduce maple syrup to 2 tbsp and use extra chilled fruit for sweetness.