Food & Cooking Recipes Drink Recipes Cocktail Recipes Cranberry-Blood Orange Spritz Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on November 1, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 1 hrs 45 mins Servings: 8 Cranberries, a hallmark of the Thanksgiving meal, take center stage in this festive, big-batch take on a Moscow Mule. For a nonalcoholic option, use seltzer instead of vodka. Ingredients ⅔ cup sugar 8 ounces fresh or frozen cranberries (2 cups) 1 blood orange, quartered and cut into ¼-inch slices, plus more slices for serving 8 ounces vodka, chilled ¼ cup fresh lime juice 16 ounces ginger beer, chilled Crushed ice and fresh mint leaves, for serving Directions Stir together sugar, cranberries, orange slices, and 1/2 cup water in a small saucepan. Cook over medium-high, stirring occasionally, until cranberries just start to burst, about 5 minutes. Remove from heat; let cool completely. Remove orange slices; discard. Refrigerate until cold, at least 1 hour and up to 1 week. In a pitcher, combine syrup, vodka, lime juice, and ginger beer. Serve over crushed ice, with mint and fresh orange slices. Louise Hagger Rate it Print