SERVINGS
8 to 10
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
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.
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.
