Non-Alcoholic Cranberry Punch with Ginger Ale

Non-Alcoholic Cranberry Punch

This cold, deep ruby punch combines cranberry juice cocktail, a smaller amount of orange juice, and ginger ale. Mix the juices ahead if you like, but add the ginger ale just before serving so the punch stays lightly fizzy.

Serve it from a pitcher with orange slices into tall glasses with ice and whole cranberries. An orange wedge on each rim and a small rosemary sprig finish the drink without changing the flavor of the punch itself.

Ingredients for Cranberry Punch

• 5 cups chilled cranberry juice cocktail
• 1 cup chilled orange juice
• 3 cups chilled ginger ale
• 1 large fresh orange, cut into several rounds for the pitcher and wedges for serving
• 1 cup fresh or frozen whole cranberries, rinsed
• 12 small fresh rosemary sprigs, rinsed
• About 2 cups ice cubes, or as needed for the glasses

Yield: 9 cups, or about 12 servings of 6 fl oz each before ice and garnishes. Preparation takes about 10 minutes if the liquids are already chilled; no cooking is needed. Use a pitcher or punch bowl that holds at least 3 quarts to leave room for the fruit and foam.

How to Make Non-Alcoholic Cranberry Punch

1. Prepare the garnishes: Start with refrigerator-cold cranberry juice cocktail, orange juice, and ginger ale. Cut the orange into rounds and wedges, and have the cranberries and rosemary ready.
2. Mix the juice base: Pour the cranberry juice cocktail and orange juice into the pitcher. Stir and taste. If making the base ahead, cover and refrigerate it, leaving the ginger ale unopened until serving.
3. Add the ginger ale: Just before serving, slowly pour the chilled ginger ale into the pitcher. Stir gently once or twice, then add the orange rounds and some of the cranberries. The punch should be cold and visibly bubbling.
4. Pour and garnish: Put a modest amount of ice in each tall glass and pour in the punch. Add a few whole cranberries near the surface, place an orange wedge on the rim, and tuck a rosemary sprig beside it. Serve promptly.

How to Keep the Punch Fizzy

Adding ginger ale early or stirring vigorously lets the bubbles escape. Pour it slowly into a pitcher with plenty of headroom to limit foaming and prevent overflow. If your pitcher is too small, mix and serve the punch in two batches.

Keep most of the ice in individual glasses rather than the pitcher, where melting ice would dilute the shared punch. Frozen cranberries can help keep it cold without adding water.

Choosing the Cranberry Juice and Soda

Use cranberry juice cocktail for the stated ratio. Unsweetened 100% cranberry juice is much tarter and is not a direct substitute. A cranberry juice blend can work, but its sweetness and ruby color may differ.

Club soda in place of ginger ale makes a less sweet punch without the ginger flavor. If using it, taste the punch and adjust the sweetness separately if needed.

Make-Ahead and Leftovers

Cover and refrigerate the cranberry-orange juice base for up to one day. Add the ginger ale and glass garnishes when ready to serve.

Refrigerate finished leftovers promptly for up to one day, but expect the carbonation to fade. Whole cranberries are mainly a tart garnish; remove them from drinks served to young children.

Nutrition

Approximate nutrition per serving (about 6 fl oz of punch, before ice): 100 calories, 0g protein, 0g fat, and 25g carbohydrates. Per 100g: approximately 50 calories, 0g protein, 0g fat, and 12g carbohydrates. Values vary with the juice cocktail and ginger ale used and how much garnish is consumed.