Cranberry, Tangerine, and Pomegranate Punch

Bright and pleasantly tart, this cranberry punch can be served with or without Champagne.

  • Servings: 20
Cranberry, Tangerine, and Pomegranate Punch

Source: Martha Stewart Living, December 2003


  • 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


  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. 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.

Cook's Notes

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. You will need sixty cranberries and twenty bamboo skewers to make swizzle sticks. Choose the size of the skewers based on the size of your serving glasses.


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