Quick Holiday Punch
This quick holiday punch is essentially a sangria variation. The addition of the winter spices make it just right for the holidays. There’s not much prep, other than a bit of simmering. Easy enough to whip up on Thanksgiving morning.
Ingredients
Instructions
  1. Crush the nutmeg and cinnamon stick into pieces and add to a medium saucepan, along with allspice, cloves, cardamom and star anise. Cook over low heat until spices become aromatic and begin to lightly smoke. Remove from heat, toss, then repeat. Do this for three minutes to get the spices nice and toasted. Continue to toss/agitate the spices as you go, making sure to not burn.
  2. Add the orange and pineapple juices. Turn up to medium heat and bring the mixture to a boil. Reduce heat to low and cook for about 20 minutes, or until the mixture reduces by one third.
  3. Strain through a fine mesh strainer, removing the spices. Let cool to room temperature, then transfer to your punch bowl.
  4. Add the red wine, cognac, rum, and simple syrup. I recommend adding an ounce of simple syrup at a time, tasting as you go. I like the punch just sweet enough to offset the tannins in the wine. Of course, feel free to add as much simple syrup as you like.
  5. Place in the refrigerator to chill.
  6. When you’re ready to serve, add a large block of ice to your punch bowl. This helps keep the punch cold, with minimal dilution. The last thing you want to serve is a watery punch.
  7. Top with orange slices and serve!