This cranberry punch is a holiday favorite for a reason.
This fruity drink has a beautiful jewel tone color, so it’s a picture-perfect addition to anyholiday bar.
Learn how to make this cranberry punch.
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you might even prepare it a day in advance.
Trust usyou’re going to love this one.
Choosing a Champagne that isn’t too sweet is key to keep the balance of the drink intact.
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Avoid using prosecco, which could make the drink just too sweet.
To prepare in advance, mix the sangria, Campari, and cranberry mixture as directed in Step 2.
Wrap and refrigerate overnight.
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Give a quick stir in the morning, adding the fresh orange and apple slices.
When ready to serve, add Champagne.
bottle sangria, chilled
1/4cup(2 oz.)
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Campari
1large navel orange, thinly sliced
1large Granny Smith apple, thinly sliced
1(750-ml.)
Remove from heat; cool 30 minutes.
Add orange and apple slices.
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Add Champagne:
Just before serving, add Champagne.
Pour and serve:
Serve over ice with a few pieces of fruit in each glass.
Once the Champagne has been added, the punch may start to lose its bubbles rather quickly.
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Top off with sparkling water or additional Champagne before serving, if desired.
There’s no need to thaw frozen cranberries before using in this recipe.
Credit:Greg Dupree, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
