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Cranberry, Tangerine, and Pomegranate Punch

This cranberry punch can be served with or without Champagne.

  • servings: 20

Ingredients

  • 1 bag (12 ounces) fresh cranberries, for swizzle sticks
  • 1 bunch mint, for swizzle sticks
  • 2 cups freshly squeezed pomegranate juice (about five pomegranates)
  • 3 cups freshly squeezed tangerine juice (about seven tangerines)
  • 5 cups cranberry-juice cocktail
  • 2 bottles (750 ml each) sparkling wine or Champagne

Cook's Note

Use a citrus reamer, juicer, or press to extract the pomegranate juice; strain liquid through a fine sieve set over a bowl, and discard solids.

Directions

  1. Step 1

    Spear three cranberries alternately with two mint leaves on each wooden skewer. Place skewers on a baking sheet; cover with damp paper towels, and refrigerate up to one hour.

  2. Step 2

    In a large punch bowl, stir together fruit juices. Fill the glasses with ice, and ladle about 1/2 cup punch into each glass; top with sparkling wine. Garnish each glass with a swizzle stick.

Source
Martha Stewart Living, January 2005