Food & Cooking Recipes Drink Recipes Mulled Blood-Orange Punch By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 22, 2019 Print Share Share Tweet Pin Email Photo: John Kernick Prep Time: 25 mins Total Time: 13 hrs 25 mins Servings: 12 Ingredients 4 cups blood-orange juice 8 allspice berries 2 cinnamon sticks, each 3 inches long 1 star-anise pod 5 clove s 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 Directions 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. Print