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Mulled Blood-Orange Punch

  • prep: 25 mins
    total time: 13 hours 25 mins
  • servings: 12
Photography: John Kernick




  • 4 cups blood-orange juice
  • 8 allspice berries
  • 2 cinnamon sticks, each 3 inches long
  • 1 star-anise pod
  • 5 cloves
  • 2 cups orange juice, chilled
  • 1 orange, thinly sliced into rounds, for garnish
  • Sparkling dry white wine, such as Prosecco or Cava, chilled
  • Sparkling mineral water, chilled
  • Vodka, chilled


  1. Step 1

    Combine 2 cups blood-orange juice and spices in a saucepan and bring to a boil over medium-high heat. Remove from heat and let cool. Transfer to a container, cover, and refrigerate at least 12 hours and up to 1 day. Pour mulled juice through a fine sieve into a punch bowl; discard spices. Stir remaining 2 cups blood-orange juice and regular orange juice into mulled mixture and garnish with orange rounds. Serve as is or topped with sparkling wine, sparkling water, or vodka.

Martha Stewart Living, December 2013