Mulled cranberry punch
Makes: 3.3 litres
Serves: 12
Prep time: 15 minsTotal time: 
Recipe photograph by Kris Kirkham
Mulled cranberry punch
Makes: 3.3 litres
Serves: 12
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
190Kcal
Fat
0gr
Saturates
0gr
Carbs
44gr
Sugars
44gr
Fibre
0gr
Protein
0gr
Salt
0gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
For the frosted cranberry stirrers
- finely grated zest of ½ orange
- 50g caster sugar
- 1 medium egg white
- 50-75g fresh cranberries (you’ll need 36 cranberries to make 12 stirrers)
For the punch
- 4 oranges
- 3 x 1 litre cartons cranberry juice
- 7.5cm piece of root ginger
- 16 cloves
- 2 cinnamon sticks
- 1 vanilla pod, split
- 100g fresh cranberries
- 100g caster sugar
- 5-6 tbsp brandy (optional)
Step by step
Get ahead
Make the frosted cranberry stirrers up to 1 day ahead and store in an airtight container, layered with baking paper. The punch can be made a few hours ahead – reheat to serve.
- To make the frosted cranberry stirrers: mix the grated orange zest with the caster sugar in a shallow bowl. Use a fork to lightly beat the egg white with 1 tablespoon cold water in a separate bowl. Tip the cranberries into the egg white and stir to coat. Lift out a few at a time with the fork and roll them in the orange-infused sugar to coat completely. For each stirrer, thread 3 frosted cranberries onto the end of a cocktail stick or bamboo skewer. Leave to set on a tray lined with baking paper.
- To make the punch: pare strips of zest from one of the oranges and place in a large saucepan. Squeeze the juice from all the oranges and pour into the pan along with the cranberry juice. Finely grate the root ginger and squeeze the juice into the pan, discarding the fibrous pulp. Add the cloves, cinnamon, vanilla pod, cranberries and sugar. Bring to a simmer, stirring until the sugar dissolves, then heat gently for 10-15 minutes to infuse the flavours.
- If adding brandy, put ½ tablespoon into a heatproof glass or mug, then ladle in the punch and add a frosted cranberry stirrer. Please note: this recipe contains raw egg.
Chef quote
This spiced fruity punch can be served alcohol-free as a driver's drink, or pepped up with a tot of brandy if you prefer. It's also great served chilled, over ice.
