Cranberry Ginger Ale Punch (Easy Nonalcoholic Recipe)

Cranberry Ginger Ale Punch

Cranberry juice cocktail and ginger ale make a cold, ruby-red punch with a sweet-tart cranberry flavor and light fizz. Fresh lime juice adds a little brightness without bringing in other fruit juices. Chill both drinks first, then add the ginger ale just before serving so the punch stays bubbly. Pour it from a clear pitcher into glasses with large ice cubes and whole cranberries, and set a thin lime wheel on each rim.

Prep: 10 minutes, plus time to chill the liquids | Cook: None | Yield: About 8 servings, approximately 8 fluid ounces each

Ingredients for Cranberry Ginger Ale Punch

• 5 cups cranberry juice cocktail, chilled
• 3 cups ginger ale, chilled
• 2 tablespoons fresh lime juice, from about 1 lime
• 1 lime, cut into about 8 thin wheels
• About 1 cup fresh or frozen whole cranberries
• About 8 to 16 large ice cubes, for the glasses

How to Make Cranberry Ginger Ale Punch

1. Chill the liquids: Refrigerate the cranberry juice cocktail and unopened ginger ale until thoroughly cold.
2. Prepare the garnishes: Juice one lime and slice the other into thin wheels. Rinse the cranberries if using fresh.
3. Mix the juice base: In a glass pitcher with at least 2½-quart capacity, stir together the cranberry juice cocktail and lime juice. Taste the base, allowing for the sweetness the ginger ale will add.
4. Add the ginger ale: Just before serving, pour it in slowly and stir gently once or twice. The punch should be translucent ruby red with visible bubbles.
5. Fill the glasses: Place one or two large ice cubes and several whole cranberries in each clear glass. Pour in the punch, set a thin lime wheel on each rim, and serve promptly with the remaining punch in the pitcher.

Which Cranberry Juice Should You Use?

Use cranberry juice cocktail for the intended sweet-tart balance. Pure unsweetened cranberry juice is substantially tarter; if using it, sweeten the juice base to taste before adding the ginger ale. A sweetened cranberry juice blend can also work, though its color and sweetness may differ.

How to Keep the Punch Fizzy and Cold

Chilling the liquids reduces the need for ice in the shared pitcher. Keep the large cubes in individual glasses instead, so melting ice does not dilute the whole batch. Add the ginger ale at serving time and stir lightly; vigorous stirring or a long wait will leave the punch flatter.

Serving a Larger Group and Variations

For a larger batch, keep this recipe’s ratio of 5 parts cranberry juice cocktail to 3 parts ginger ale, and scale the lime juice to match. Use multiple pitchers if needed, adding ginger ale to each shortly before serving. Whole cranberries are primarily a garnish and can be quite tart to eat.

For an optional adult serving, add 1 to 1½ fluid ounces of vodka to an individual glass, leaving the shared pitcher nonalcoholic. For a punch with orange flavor and garnish instead of lime, see Sparkling Cranberry Orange Punch with Ginger Ale. For a savory bite alongside the punch, serve Turkey and Cranberry Pinwheels.

Make-Ahead and Leftover Punch

Mix the cranberry juice cocktail and lime juice up to a day ahead; cover and refrigerate the base. Keep the ginger ale sealed and cold until serving. Lime wheels can be sliced ahead and refrigerated separately, but add the ice and cranberries to the glasses at service.

Remove fruit garnishes from leftover punch, cover, and refrigerate for up to 48 hours. The punch will lose carbonation; a splash of fresh ginger ale can refresh an individual serving.

Nutrition

Approximate per serving, based on 8 servings: 125 calories, 0g protein, 0g fat, and 31g carbohydrates. Approximate per 100g: 50 calories, 0g protein, 0g fat, and 12g carbohydrates. Values vary with the juice cocktail and ginger ale used and with how much garnish is consumed; optional vodka is not included.