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Cranberry, Tangerine, and Pomegranate Champagne Punch

Recipe information

  • Yield

    serves about 20

Ingredients

1 package (12 ounces) fresh cranberries, for the swizzle sticks
1 bunch fresh mint, for the swizzle sticks
2 cups pomegranate juice (about 5 pomegranates)
3 cups fresh tangerine juice (about 7 tangerines)
5 cups cranberry juice cocktail
2 bottles (750 ml each) chilled champagne or other sparkling wine

Preparation

  1. Step 1

    To make the swizzle sticks, spear 3 cranberries alternately with 2 mint leaves on wooden skewers. Place the skewers on a baking sheet; cover with damp paper towels, and refrigerate up to 1 hour.

    Step 2

    In a large punchbowl or pitcher, stir together the fruit juices. Fill glasses with ice, and ladle or pour about 1/2 cup punch into each glass; top with champagne. Garnish each glass with a swizzle stick.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsCold DrinkBeveragesPunchCocktailAlcoholChampagneSparkling WineWineCranberryBerryFruitTangerineCitrusNonalcoholicMake AheadEasyThanksgivingChristmasCookbooks
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