Serving notes: Serves 10 (makes about 2 litres or 3½ pints)
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Yields:
10
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Cal/Serv:
198
Ingredients
2l
(3½ pints) cranberry juice
1
cinnamon stick
10
whole cloves
21/2
cm (1in) piece fresh root ginger, roughly chopped
40g
(1½oz) golden caster sugar
200g
(7oz) frozen raspberries
2
oranges
150ml
(¼ pint) fruit liqueur, such as Védrenne crème de framboise (optional)
Directions
Step 1
Pour the cranberry juice into a large pan and add the cinnamon stick, cloves, ginger and sugar. Set aside a few raspberries to decorate, then add the rest to the pan. Halve one orange and add the two halves to the pan. Heat the mixture gently and stir to dissolve the sugar, then simmer for 5min or until the raspberries are soft.
Step 2
Strain through a fine sieve, pressing the raspberries and orange halves gently with the back of a spoon to extract the juice.
Step 3
Return the liquid to the heat and add the liqueur, if using. Warm through. Slice the remaining orange into thin wedges. Ladle the warm punch into glasses. Decorate with the reserved raspberries and orange wedges and serve.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
