Ingredients:

  • 1 cup Water (Filtered)
  • 1 cup Granulated Sugar
  • 4 large Cinnamon Sticks, snapped in half
  • 6 whole pods Star Anise
  • 1 teaspoon Whole Cloves
  • 3 wide strips Orange peel (avoiding white pith)
  • 4 cups 100% Cranberry Juice
  • 2 cups freshly squeezed Orange Juice
  • 1 1/2 cups Quality Dark or Spiced Rum
  • 1/2 cup Fresh Lemon Juice
  • 750 ml bottle Chilled Prosecco or Sparkling Wine
  • 1 large Orange, sliced thinly (for garnish)
  • 1/2 cup Fresh or frozen Cranberries (for garnish)
  • Ice (large block or ice ring)

Instructions:

  1. Combine Syrup Ingredients: In a saucepan, combine the water, sugar, cinnamon sticks, star anise, cloves, and orange peel strips.
  2. Simmer and Dissolve: Bring the mixture to a gentle boil over medium heat, stirring until the sugar is completely dissolved (about 3 minutes).
  3. Infuse: Reduce the heat to low and let the syrup simmer gently for 5 minutes. Remove from heat, cover, and allow the spices to steep for an additional 10 minutes.
  4. Strain and Cool: Strain the syrup through a fine-mesh sieve into a clean bowl. Discard the spices and allow the spiced syrup to cool completely.
  5. Combine Base Liquids: In the large punch bowl (or a large pitcher), combine the cooled spiced syrup, cranberry juice, orange juice, lemon juice, and dark rum.
  6. Chill: Stir well to integrate the ingredients. Cover the bowl and refrigerate the mixture for at least 1 hour. This chilling is crucial for flavor marriage.
  7. Add Ice: Just before serving, place a large block of ice or an ice ring into the punch bowl.
  8. Add the Fizz: Gently pour the chilled bottle of Prosecco or sparkling wine directly into the punch bowl. Stir minimally to keep the bubbles.
  9. Garnish: Float the thin orange slices and fresh cranberries on top. Serve immediately with a ladle and small punch cups.