Mulled Cranberry Apple Punch for Thanksgiving (Alcohol-Free)

Few things make a house feel like the holidays faster than a pot of spiced fruit punch quietly steaming on the stove. This mulled cranberry apple punch is a warm, tart-sweet drink flavoured with cinnamon, cloves, star anise, orange and fresh ginger. It contains no alcohol, so everyone at the table, from children to designated drivers, can enjoy it.

It is also one of the easiest things you can serve at Thanksgiving: it takes ten minutes of work, it can be made hours ahead, and it keeps warm in a slow cooker while you deal with the turkey. With Thanksgiving on November 26 this year, now is a good time to test it so you can serve it with confidence.

What is mulled punch?

“Mulling” simply means gently heating a drink with whole spices and citrus so that their flavour infuses the liquid. The classic version uses red wine; this one uses cranberry and apple juice instead. Cranberry brings a bright tartness, apple adds natural sweetness and body, and the spices supply the cosy, bakery-like aroma.

Tips for the best flavour

• Use whole spices, not ground. Ground spices turn the punch cloudy and gritty. Whole cinnamon sticks, cloves and star anise (a star-shaped spice with a mild liquorice note, sold in the spice aisle of most supermarkets) give a clear, clean taste.
• Keep it below a boil. A gentle simmer extracts flavour; a hard boil makes the spices bitter and the orange peel harsh.
• Balance the sweetness. Cranberry juice cocktail is already sweetened. If you use 100% unsweetened cranberry juice, which is very tart, add the maple syrup; otherwise taste first and add it only if needed.
• Add fresh cranberries. They soften and pop, give the punch a deeper colour, and look beautiful floating on top. Frozen cranberries work just as well, with no need to thaw.
• Do not simmer the orange for too long. The white pith turns bitter after about 30 minutes, so remove the slices if you plan to hold the punch warm for hours.

Variations

• Slow cooker: combine everything and heat on low for 2 hours, then switch to the warm setting for serving.
• Persian-inspired twist: add a pinch of saffron threads and a few crushed cardamom pods for a fragrant, golden note.
• Pear or pomegranate: replace one cup of apple juice with pear nectar or pomegranate juice.
• For the adults: offer a bottle of bourbon, brandy or spiced rum on the side so each guest can add a splash to their own mug.
• Cold version: chill the strained punch and top with sparkling water for a festive spritzer.

Serving ideas

Ladle the punch into heatproof mugs and garnish with an orange slice, a cinnamon stick and a few cranberries. It pairs well with a cheese board, baked brie, roasted nuts and pumpkin or pecan desserts. For a self-serve station, set the pot on a trivet with a ladle, a stack of mugs and a small bowl of garnishes. Guests who arrive early will enjoy a warm cup while dinner finishes cooking.

Storage

Strain out the spices and fruit, let the punch cool, and keep it in a covered container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave. It can also be frozen for up to 2 months; freeze it in portions so you can warm a mug at a time on a cold evening.

Note: this punch contains natural fruit sugars. If anyone at your table is managing blood sugar, use unsweetened juices, skip the maple syrup and serve smaller cups.