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Cranberry Tequila Punch

Photo: Thomas J. Story

Prep time 20 mins
Freeze time 6 hrs
Yield

Makes 12 cups (24 servings) (serving size: 1/2 cup)

Recipe by Amanda Haas, culinary director of Williams-Sonoma and author of The Anti-Inflammation Cookbook (Chronicle Books, 2016). "Tequila is just as versatile as popular spirits like gin and vodka," says Amanda, who created this pretty punch.

Ingredients

  • 6 cups chilled bottled apple juice, divided
  • 6 cups chilled bottled cranberry cocktail, divided
  • 1 large orange, halved lengthwise, then thinly sliced crosswise
  • 1 1/3 cups fresh cranberries, divided
  • 2 cups gold (100% agave) or reposado (aged) tequila
  • 1 cup orange-flavored liqueur, such as Grand Marnier or Cointreau
  • 2 bottles sparkling wine, such as prosecco
  • 10 to 12 fresh rosemary sprigs (4 in.)

Nutrition Information

  • calories 180
  • caloriesfromfat 0.3 %
  • protein 0.0 g
  • fat 0.1 g
  • satfat 0 g
  • carbohydrate 19 g
  • fiber 0.0 g
  • sodium 4 mg
  • cholesterol 0.0 mg

How to Make It

  1. Make ice ring: Pour 1 cup each apple and cranberry juice into an 8- to 9-in. bundt or ring mold. Add half of orange slices in a single layer and about 1/3 of cranberries. Freeze until firm, at least 3 hours.

  2. Set aside 24 to 36 cranberries for garnish. Pour remaining berries into mold, then add remaining orange slices. Fill with another 1 cup each apple and cranberry juices. Freeze until frozen solid, at least 3 hours more.

  3. Just before serving, mix remaining 4 cups of each juice with tequila, orange liqueur, and sparkling wine in a large bowl or pitcher. Remove mold from freezer and invert onto a plate. Run bottom of mold under warm water until it releases, a few seconds. Slide ice ring into a punch bowl fruit side up. Fill bowl with punch.

  4. To serve, skewer each reserved cranberry with a toothpick to make a hole. Strip 2/3 of leaves from bottom of rosemary sprigs, then slide 2 or 3 cranberries onto each sprig. Fill glasses with punch and set a sprig in or across each glass.

  5. Make ahead: Ice ring, up to 1 week.

The Anti-Inflammation Cookbook (Chronicle Books, 2016)