Ruby Punch Bowl

A stunning deep red punch built for holiday gatherings. Two bottles of Burgundy wine mixed with cranberry juice, apple cider, and a homemade spiced syrup infused with cinnamon sticks and whole cloves. The color is a gorgeous, jewel-toned ruby that looks spectacular in a glass punch bowl.

The spiced syrup is the backbone. Sugar, water, cinnamon, and cloves simmer together for 10 minutes, long enough for the spices to release their warm aromatics into the liquid. Strain out the whole spices before mixing with the wine and juices so no one bites into a clove at the party.

Cool the syrup completely before combining with the chilled wine, cranberry juice, and cider. Adding hot syrup to cold wine dulls the fruit flavors and makes the punch taste flat. Everything should be cold when it meets in the punch bowl.

Ice and thin lemon or lime slices go in right before serving for a polished presentation.

Chef Tips

• Use an inexpensive but drinkable Burgundy. The spices and fruit juices will cover any rough edges, but truly bad wine still tastes bad.
• Start with less sugar (1 ½ cups) and taste. The cranberry juice and cider already bring sweetness. You can always add more dissolved sugar.
• Make the spiced syrup a day ahead and refrigerate it. One less thing to do on party day.
• Freeze cranberry juice in ice cube trays instead of using regular ice. They keep the punch cold without diluting it.

Variations

• Non-alcoholic version: Replace the wine with sparkling grape juice or ginger ale added right before serving.
• Warm mulled punch: Skip the ice and serve it warm in a slow cooker for a winter gathering. Add the wine after heating the juice and syrup.
• Sparkling finish: Top each glass with a splash of sparkling water or prosecco for effervescence.