Serves: 6 – 8
Ingredients
- 750 ml Of Gran Stead’s non-alcoholic ginger wine (either Dark & Mellow or Light & Fiery, depending how spicy you want your punch to be)
- 250 ml Cranberry juice drink
- 1 Juicy orange
- 6 Whole cloves
- 2 Cinnamon sticks, broken in half
- 1 Unwaxed lemon, for zesting
Method
Pour the Gran Stead’s Ginger Wine and cranberry juice into a medium-sized saucepan. Add the pieces of cinnamon. Scrub the orange and slice horizontally. Retain the two end slices and put the others in the pan.
Use a skewer to make holes in the two end pieces of orange and insert three cloves in each. Add to the pan.
Scrub the lemon and use a potato peeler to shave off the zest. Add zest to the pan.
You can do all this an hour or so ahead without losing the “buzz” of the ginger!
Just before your guests arrive, warm over a gentle heat until the liquid just begins to simmer, then turn off the heat Allow to cool a little, giving the flavours time to develop.
Ladle from the pan into glasses or mugs or pour into a warm bowl and provide plenty of mugs and a ladle so guests can help themselves … and come back for more as often as they like!
Variation: For a spike of alcohol, simply add around 50ml brandy for every quantity of punch.
