Hot Cranberry-Ginger Punch

Hot Cranberry-Ginger PunchRecipe
James Carrier
Makes 1 quart


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1 quart cranberry juice
2 ounces fresh ginger, peeled and thinly sliced (about 1/4 cup)
1/3 cup lime juice
1/3 cup sugar, plus 1/4 cup, if desired


Combine cranberry juice and ginger in a 2- to 3-quart pan over medium heat. Bring to a simmer and cook to infuse flavor, about 20 minutes.

Stir in lime juice and 1/3 cup sugar; stir until sugar has dissolved. Taste and add up to 1/4 cup more sugar if desired.

Pour through a fine strainer into a thermos or heatproof pitcher (discard solids). Serve hot.

Created date

May 2004