At our recent Non-Christmas Christmas Party, I made a batch of Mulled Cranberry and Raspberry Punch* as an alternative to an alcoholic beverage. I thought it turned out rather well (but I’m biased, naturally); it actually received a mixed reaction.
Here’s how to make it and try for yourselves:
Pour 2 litres cranberry juice into a large pan. Add 1 cinnamon stick, 10 whole cloves, 2.5cm piece roughly chopped fresh root ginger and 40g golden caster sugar.
Add most of 200g raspberries to the pan, reserving the remainder. Halve 1 orange and add both halves to the pan. Heat gently and stir to dissolve the sugar, then simmer for 5 minutes or until the raspberries are soft.
Strain through a fine sieve, pressing the fruit gently with the back of a spoon to extract the juice. Return the liquid to the pan to warm through. Ladle the punch into glasses and garnish with the reserved raspberries and orange wedges.
*Recipe taken from Good housekeeping magazine’s “95 Ideas, Tips and Recipes for a Very Merry Christmas.”