Servings:
8 to 10
Chef notes
Julie Reiner, owner of Brooklyn's Clover Club, believes that there is no better way to heat up your party than a bowl of warm punch. This recipe takes mulled wine and turns it on its head by adding Campari and cranberries to the mix.
Ingredients
- 1 cup fresh or frozen cranberries
- 1/2 cup raisins
- 1 orange, zested
- 6 sticks cinnamon
- 10 whole cloves
- 10 whole allspice
- 1 whole nutmeg
- 6 cups cranberry juice
- 2 bottles medium-bodied red wine (Try the inexpensive Beronia Rioja Crianza, a blend of tempranillo, garnacha and mazuelo grapes)
- 1/2 cup sugar
- 3/4 cup Campari
- 3/4 cup Orange Liqueur
- 1 teaspoon almond extract
- 6 whole star anise
Preparation
Sort cranberries and discard bruised fruit. Rinse and place in a six-quart pan with raisins, orange zest, cinnamon sticks, whole cloves, allspice, nutmeg and cranberry juice. Bring to a boil over high heat, cover and simmer on low heat for 20 minutes to blend flavors. Add wine and sugar and heat until steaming (about 6 to 8 minutes). Do not bring to a boil. Add Campari, orange liqueur and almond extract. Strain out cranberries and ladle into punch cups. Garnish with a cinnamon stick and star anise.
