A fruity Christmas punch to serve up in a bowl at your party or in individual glasses.
I share everything you need to know to make this drink from scratch.
This Christmas punch recipe is based on my husband's, Paul, recipe. It resembles also our sangria recipe.
Ingredients
You will need a few ingredients to make this punch at home:
- Lemon - fresh, whole, and untreated/without pesticides because it's used as a whole to infuse the drink
- Apple - fresh apple, cored, and cut into smaller pieces.
- Cranberries - fresh. I cut some in half so that they infuse the drink and the other half is left as a whole for the looks.
- Citrus fruit of your choice - I used a peeled and cut grapefruit. You can also use orange, mandarin, pomelo.
- Simple Syrup - Because it mixes in easily. As an option, you can use powdered (icing) sugar too. Granulated sugar won't mix in.
- Rum - alternatively you can use vodka too. I use captain morgan or bacardi. Malibu is sweeter and great if you want a mild version.
- Orange juice
- Cranberry Juice
- Water
Optionally, you can add other fruits too if you like such as cut grapes, pineapple, and pears to just name a few.
For a non-alcoholic, virgin mocktail version, simply skip the alcohol and use more orange juice instead.
We love ours spiked with alcohol! 😀
How to make your Christmas Punch?
The Christmas punch is prepared with fresh fruits.
Here is an overview on how you can do it easily at home.
Just consider that it needs to infuse overnight to bring out all those wonderful flavors, so plan ahead!
The complete recipe with US and metric measurements is located further below in the printable recipe card. The video is the pop up.
Step 1
Rinse your fruits well to get rid of impurities.
Slice Lemon, cut apple small, cut cranberries into two and cut the citrus fruit pulp into small pieces too.
Step 2
Place fruits into a large serving bowl.
Pour rum, water, orange and cranberry juice in it and add the simple syrup too.
Combine it all.
Step 3
Cover your freshly prepared holiday punch with a clean wrap and place in a cool room to allow the party cocktail to infuse overnight.
The cocktail is then ready to be served.
Serving
It's important that you serve your fruit punch cooled.
If you plan a party with a larger crowd, I recommend serving your rum punch in a large bowl with a ladle.
That way people can scoop it up and serve themselves.
I place my large party bowl covered with clean wrap in the cellar basement where it's cooler because it wouldn't fit into our fridge.
You can add ice cubes too, to keep the cocktail cool but it will make the beverage watery.
To entertain a small gathering, serve the drink in individual glasses.
It's always a hit any any Christmas gathering!
Yet, you can serve up this drink during Thanksgiving, New Years' and even Halloween if you like, because fresh cranberries are in season during that time of the year.
FAQs
Just place punch leftovers if there are any in an airtight container and keep in the fridge. Drink it within a few days because the fruits will get soggy over time.
Yes if possible to serve your punch cool. If you don't have space in your fridge, keep it in a cool place such as a basement, covered until serving time.
This punch recipe isn't spiked with a lot of alcohol. It's on the softer side. However you are free to increase the content of alcohol in the recipe.
Please feel free to share your thoughts and ideas with us in the comment section further below!
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📖 Recipe
Christmas Punch Recipe
Ingredients
Instructions
- Rinse fruits well to get rid of impurities.
- Slice Lemon. Cut the apple into quarters, cut and discard seed core, and cut the apple small. Choose if you want to cut your cranberries into two (they infuse better, but I cut only half of them). Also, peel and cut your citrus fruit small, I used grapefruit. *see Notes
- Place fresh fruits in a large serving bowl and add the simple syrup to it.
- Pour in rum, water, orange juice, and cranberry juice.
- Stir and mix up all punch ingredients in the bowl.
- Place a cling wrap over the bowl to cover and keep in a cool place to infuse overnight or for 10-12 hours.
- Serve your Christmas punch cooled.
Notes
Equipment
- Large serving bowl
- Glasses
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