Sparkling Cranberry-Ginger Punch with Toasted Spices


This low-alcohol punch leans on tart cranberry juice and spicy ginger ale for a big punch of flavor, allowing the booze to take a back seat. Frozen cranberries stand in for a traditional punch ring, keeping this fizzy drink nice and cold. Have an extra bottle of cold sparkling wine on hand for guests to top off their cups.

Sparkling Cranberry Ginger Punch with Toasted Spices
Photo: Photo by Greg DuPree / Prop Styling by Claire Spollen
Active Time:
5 mins
Total Time:
1 hrs 5 mins


  • 6 whole star anise

  • 2 cinnamon sticks

  • 1 vanilla bean pod, split lengthwise

  • 4 cups cranberry juice blend (such as Ocean Spray)

  • 1/2 cup (4 ounces) vanilla-citrus brandy liqueur (such as Tuaca) (optional)

  • 4 cups ginger ale or ginger beer

  • 1 (750-milliliter) bottle dry sparkling wine

  • 1 (1-pound) package frozen cranberries

  • 3 (4-ounce) clementines or satsumas, thinly sliced


  1. Heat star anise, cinnamon sticks, and vanilla bean in a small skillet over medium-low, tossing occasionally, until toasted and fragrant, about 2 minutes. Transfer mixture to a punch bowl. Add cranberry juice and liqueur, if using, to punch bowl. Refrigerate 1 hour.

  2. Just before serving, add ginger ale, wine, cranberries, and sliced citrus to punch bowl. Serve over ice, if desired.


Use a spicy ginger ale, such as Blenheim, for more flavor.

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