- 1 cup fresh cranberries
- 1/3 cup water2 cups ginger ale, chilled
- 2 tablespoons fresh lemon juice
- 1/2 cup granulated sugar
- 4 cups apple cider (see note), chilled
- 2 cups cranberry juice, chilled
- Crushed ice
- In a small saucepan, combine the cranberries and water and simmer for 2-3 minutes until the cranberries pop and split. Remove from the heat and stir in the sugar. Let cool to room temperature (or chill in the refrigerator).
- In a 2-quart pitcher, pour in the cranberry mixture. Add the apple cider, ginger ale, lemon juice and cranberry juice. Mix.
- Serve in cups with crushed ice.
The flavor of this punch is best using apple cider that is fresh-pressed, meaning, not the kind that is clear like apple juice – it should look slightly cloudy (but you could use the kind in the juice aisle in a pinch). Also if you can’t find 100% cranberry juice, you can try using a blend but you might want to cut down on the sugar in the recipe. I like to use Vernor’s ginger ale, it’s less sweet and just a bit more spunky in flavor.
If you want to make some of this ahead of time, combine everything but the ginger ale in the pitcher and refrigerate for several hours. Add the chilled ginger ale when ready to serve.