Prep 15 mins
Cook 10 mins
A wonderful champagne punch for Thanksgiving, Christmas, or New Year's Eve celebrations! Or for a special birthday. Serves about 4 people; for larger groups, I recommend doubling, tripling or even quadrupling the recipe. For a New Year's Eve party or a birthday party, I like to use nonpareils in place of the colored sugar that I use at Christmastime. Recipe found online.
- 1 cup water
- 1⁄2 cup sugar
- 3 cinnamon sticks
- 4 whole cloves
- 2 cups cranberry juice
- 1⁄2 cup pineapple juice
- 1 (750 ml) bottle champagne (Korbel Brut works great)
- 1 small amount Grand Marnier (or any orange liqueur you prefer)
- red sugar
- green sugar
- In a saucepan, bring water, sugar, cinnamon sticks and cloves to boil.
- Reduce heat and simmer for 5 minutes.
- Discard cinnamon and cloves.
- Cool to room temperature and pour into a large pitcher.
- Add cranberry juice and pineapple juice, stirring well to combine.
- Chill in fridge until ready to serve.
- At serving time, add 1 bottle of chilled champagne.
- When you get ready to serve this punch, just pour a little Grand Marnier or any orange liqueur into a shallow dish. Pour some colored sugar (or nonpareils) into a bowl.
- Dip the rim of the champagne glass into the Grand Marnier, then into the bowl of colored sugar or nonpareils. Then pour the punch into the glass.
- Helpful Tip: You can serve the punch from a punch bowl and ladle it into the glass, but since the opening of a champagne glass is so small this can be pretty messy with the punch ending up running down the sides of the glass. I found it's much easier to just pour it from a pitcher. Or, if you have a beverage server with a spout, that will work well, too.