Thanksgiving Cranberry Cobbler Punch
If you are looking for a refreshing Thanksgiving cocktail to serve a crowd, Thanksgiving Cranberry Cobbler Punch is it! Made rich and tangy with a cranberry syrup and flavored with cranberry juice, apple cider and Bourbon, this winter-spiced cocktail will have you coming back for seconds (thirds, too)!
The star of this cocktail is the cranberry syrup so don’t skip it. Boiling down fresh cranberries with maple syrup, water, brown sugar, a cinnamon stick and orange zest gives you the basis for this ruby red cocktail.
Once the syrup has cooled, add it to a large pitcher with cranberry juice, apple cider, bourbon, orange liqueur and bitters. Stir it all together and add cinnamon sticks and star anise. Chill until ready to serve.
For a festive and tasty garnish, make the sugared cranberries by soaking cranberries in maple syrup for 15 minutes. Strain them and roll them in granulated sugar until completely coated. Leave them to air dry on a baking sheet for at least one hour.
To serve the cocktails, transfer the punch to a punch bowl. Add ice and champagne along with orange slices.
Add ice to cocktail glasses and pour the punch into the glasses. Garnish with orange slices or twists, star anise and sugared cranberries!
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Thanksgiving Cranberry Cobbler Punch
Makes: 8 servings
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes plus cranberry drying time 1 hour
Ingredients
Cranberry Syrup:
- 1/4 cup maple syrup
- 1/4 cup brown sugar
- 2 cups fresh cranberries
- 1 cinnamon stick
- 1 large orange, zested
Punch:
- 6 cups 100% cranberry juice or cranberry pomegranate juice
- 2 cups apple cider
- 8 ounces (1 cup) Bourbon
- 3 ounces (1/3 cup) orange liquor
- 2 dashes orange bitters
- 1 orange, sliced
- 4 cinnamon sticks
- 1-2 star anise, if desired
- 1 bottle (750 ml) champagne
- star anise, for garnish
Instructions
To make the Cranberry Syrup, in a medium pot, bring 1/2 cup water, maple syrup, brown sugar, cranberries, and cinnamon to a boil over high heat. Boil for 5 minutes or until the cranberries begin to burst, then remove from the heat. Stir in the orange zest. If your syrup thickens too quickly, add additional water to thin. Let cool. If desired, strain out the cranberries.
To make the punch, in a large pitcher, combine the syrup, cranberry juice, apple cider, bourbon, orange liquor, and bitters. Stir until combined. Add the cinnamon sticks and 1-2 star anise, if desired. Chill until ready to serve.
Just before serving, transfer punch to your punch bowl and add ice. Pour over the champagne. Stir in the orange slices. Add ice to cocktail glasses and pour the punch into the glasses. Serve with sugared cranberries, if desired.
Sugared Cranberries:
In a medium bowl, stir together 2 cups fresh cranberries with 1/2 cup maple syrup. Let sit 10-15 minutes. Strain the cranberries, then add them to a parchment lined baking sheet.
Toss the cranberries with 1 & 1/2 cups granulated sugar until all the cranberries are coated. Allow the cranberries to dry, in a single layer, for at least one hour.
Recipe by Half Baked Harvest
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