This alcohol-free punch combines apple, orange and cranberry juice into a warming winter drink. The combination of cinnamon and cloves provides the typical Christmas aroma, while honey or sugar balances the acidity of the juices. Unlike many ready-made mixes, this punch only develops its full aroma when infused slowly — do not boil, otherwise it will become bitter.
And here’s what you need for the Winter Punch
500 ml apple juice
250 ml orange juice
250 ml cranberry juice
1 cinnamon stick
3 cloves
3–4 orange and lemon slices
2–3 tbsp honey or sugar
What matters most
The punch must not boil — otherwise the cloves will turn bitter and the juices will lose their freshness. The ideal temperature is just below boiling point, where small bubbles form on the surface but nothing is bubbling. For extra spice, you can stud the orange and lemon slices with a few cloves beforehand. Honey dissolves better at low heat than sugar and adds a softer sweetness. The punch can be kept warm for about half an hour; longer than that, the aroma will suffer.
Variations
- Punch with Rum — Add 4 cl of dark Rum or Arrack per serving just before serving.
- Mulled Wine Punch — Replace half of the apple juice with red wine and add a star anise pod.
- Ginger Punch — Infuse 3–4 thin slices of fresh ginger for a spicy note.
Frequently Asked Questions
Can I prepare the punch in advance?
Yes, you can prepare it up to two hours in advance and keep it warm. Place the pot on the lowest heat or in a bain-marie to prevent burning. The spices will become more intense over time.
What other juices work?
Blackcurrant juice, cherry juice or pomegranate juice also work well. It’s important that at least half consists of mild juices like apple or pear, otherwise the punch will become too tart.
How do I sweeten the punch correctly?
Start with less sweetness and taste after infusion. Honey adds a mellow, soft sweetness, while sugar provides a clearer one. Brown sugar brings caramel notes that pair well with cinnamon.
