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Best Fall Punch Recipe

A festive, fruit-forward punch with cranberry, apple, pomegranate, and blood orange juices, spiced with cinnamon, perfect for autumn gatherings.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Beverage, Drink
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Punch Base
  • 4 cups cranberry juice 100% juice
  • 3 cups apple cider
  • 1 cup pomegranate juice
  • 1 cup blood orange juice freshly squeezed (3-4 oranges)
  • 0.5 cup simple syrup or to taste (see note)
  • 1 tbsp fresh lemon juice
  • 0.5 tsp ground cinnamon
  • 0.25 tsp ground cloves optional
Fizz
  • 2 cups sparkling cider or ginger ale chilled
  • 1 cup club soda or sparkling water chilled
Garnish
  • 1-2 blood oranges thinly sliced
  • 4-6 cinnamon sticks
  • Fresh cranberries optional
  • Large ice cubes or an ice ring with embedded fruit

Equipment

  • Large punch bowl or pitcher
  • Whisk

Method
 

  1. Combine cranberry, apple, pomegranate, blood orange, and lemon juices with simple syrup, ground cinnamon, and cloves (opt.). Stir well.
  2. Cover and refrigerate punch base for 2-4 hours (or overnight) to meld flavors.
  3. Just before serving, add ice cubes or an ice ring to the punch bowl. Gently pour in chilled sparkling cider/ginger ale and club soda/sparkling water. Stir lightly.
  4. Garnish punch bowl and individual glasses with blood orange slices and cinnamon sticks. Add fresh cranberries if desired.
  5. Ladle and serve immediately. (For simple syrup, heat equal parts water & sugar until dissolved, cool).

Notes

Make juice base ahead of time for best flavor. Can be made alcoholic by adding rum or bourbon. Use an ice ring to prevent quick dilution. Can be served warm (omit fizz & ice).