30mWarm Cranberry Orange Punch
A cozy warm punch with bright cranberry and fresh orange, gently infused with cinnamon and cloves. Honey softens the tartness without hiding the fruit.
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- unsweetened cranberry juice-2 cups
- fresh oranges-3 each
- water-2 cups
- whole cloves-3 each
- cinnamon stick-1 each
- honey-0.33 cups
- fine salt-0.13 teaspoons
Wash your hands and clean the work surface. Scrub the oranges under running water, dry them, and cut away any damaged areas. Peel four thin, approximately 2-inch strips of zest from one orange, avoiding the bitter white pith. Halve and juice the oranges, measuring 1 cup of juice for the punch. Save any excess juice for another use.
Keep fingers clear of the knife and peeler blades.
Combine the cranberry juice, water, orange zest strips, cinnamon stick, and cloves in the saucepan. Heat over medium heat until small bubbles begin to appear, about 5–7 minutes.
Keep hands clear of the hot saucepan and avoid splashing as the mixture heats.
Reduce the heat to low, partially cover, and maintain a very gentle simmer for 10 minutes. Avoid a rolling boil, which can concentrate the tartness and make the spices too strong.
Keep your face and hands clear of steam escaping from the partially covered saucepan.
Stir in the measured orange juice, honey, and salt. Warm over low heat for 2–3 minutes, stirring until the honey dissolves and the punch is steaming. Do not boil.
Do not serve honey to children younger than 12 months.
Remove from the heat and strain into the heatproof jug, discarding the zest and spices. Divide among five heatproof cups and serve warm, allowing the punch to cool to a comfortable sipping temperature.
Pour carefully into heatproof cups; hot punch can scald. Let it cool to a comfortable sipping temperature before drinking.
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