Cranberry Champagne Punch

By John, 2 March, 2024
Region
New England
Description

This bright and beautiful refresher has just the right balance of sweet and tart, and it's not too boozy so it is great at a party that has a lot of other liquor in the room.

Cranberries are popular in Plymouth; great quantities are grown in cranberry bogs in neighboring towns and on Cape Cod. This recipe was contributed to The Festive Season, a fundraiser cookbook put out by the Pilgrim Hall Museum in Plymouth in 2006. The contributor was Nancy McNeil.

Yield
32 Servings
Preparation time
5 minutes
Cooking time
15 minutes
Total time
20 minutes
Ingredients
12 Allspice Berries
3 Cinnamon sticks (2")
1⁄2 t almond extract
3 T Sugar
2 q Cranberry Juice Cocktail
3 Champagne (bottles)
Instructions
  1. Combine the spices and sugar with 2 cups of the cranberry juice, bring to a boil, and simmer for 10 minutes.
  2. Strain the sweetened juice back into the bottle, close and refrigerate. If you like, put some of the unsweetened juice in a ring mold and freeze it. This can be done a few days ahead.
  3.  When it's time to serve, pour all of the chilled juice and champagne into a punchbowl. Add the ice ring if you made it. 
Source

Nancy McNeil, in The Festive Season, Holiday Recipes from Pilgrim Hall Museum