Thanksgiving Punch

Thanksgiving Punch is a cold, fizzy mix of apple cider, cranberry juice and orange juice, finished with ginger ale and grated fresh ginger. The cider gives sweetness, the cranberry juice adds tartness, and the ginger brings a little spice. Orange slices, lemon slices and fresh cranberries float in the bowl. The recipe makes 10 servings of 1 cup each and takes 15 minutes, with no cooking. The sweet and tart balance is the point of the drink.

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The recipe suits Thanksgiving, when people gather and want something to toast with. Served in a big bowl with orange and lemon slices floating on the surface, it also looks good on a holiday table. The ginger ale makes it a hit with guests of all ages.

It is a drink for a crowd. You mix it in a large punch bowl, and it can be made a few hours ahead if the ginger ale waits until the end.

What Goes in the Bowl

The amounts are in the recipe card at the bottom. This is what each ingredient adds.

• Apple cider (8 cups): the base. It is naturally sweet and fruity, and its aroma suits the season.
• Cranberry juice (2 cups): tartness to balance the cider, plus the red color.
• Orange juice (2 cups): a citrus note that goes with the other two juices.
• Ginger ale (1 cup): the fizz. Its ginger flavor ties the juices together.
• Fresh ginger (1 tablespoon, grated): a spicy edge that gives the punch more depth than ginger ale alone.
• Orange (1, sliced) and lemon (1, sliced): they flavor the punch and double as garnish.
• Fresh cranberries (1 cup): a splash of red and a tart bite, and they look good floating on top. They also give the bowl a seasonal look.

Making It

The whole recipe is mixing, with no stove and no cooking. The fruit is the only prep.

Combine the apple cider, cranberry juice, orange juice and grated ginger in a large punch bowl. Add the sliced orange, the sliced lemon and the fresh cranberries. Just before serving, stir in the ginger ale for fizz.

Serve the punch in glasses over ice, with extra fruit slices as a garnish if you like.

Making it ahead

The punch can be prepared a few hours in advance. Mix the juices and fresh ginger, add the fruit slices and refrigerate. Stir in the ginger ale right before serving to keep it fizzy. That leaves you more time with your guests on the day.

Keeping It Cold and Fizzy

These habits make the difference between a punch that tastes bright and one that tastes watered down.

• Chill the juices first. Cold apple cider, cranberry juice and orange juice mean you need less ice, and ice dilutes the flavor as it melts.
• Add the ginger ale last. Mix the juices, ginger and fruit ahead of time and refrigerate them. Stir in the ginger ale right before serving so it stays fizzy.
• Use fresh fruit. Oranges, lemons and cranberries add flavor and make the bowl look good. Pomegranate seeds or sliced apples are other seasonal options.
• Freeze some cranberries. A few frozen cranberries in the glasses work as ice cubes and keep the punch cold without watering it down.

Ways to Change It

The base punch is easy to adapt to different tastes and different kinds of gathering.

• More fruit: add slices of fresh apple or pear for a seasonal touch, or berries such as raspberries or blueberries for color. The extra fruit changes the taste and makes the bowl look fuller.
• Spiked: a splash of spiced rum or bourbon turns it into a cocktail for adults. Keep a plain pitcher or bowl available for guests who prefer no alcohol.
• Lighter and less sweet: replace the ginger ale with sparkling water or club soda. You still get the fizz with less sweetness. A little mint or basil adds a different flavor and gives the drink a more subtle character.

Serving the Punch

The punch is fruity and fresh, so it cuts through rich food. It goes with roasted turkey and with desserts such as pumpkin pie. A cheese platter with sharp cheddar and creamy brie makes a good contrast next to it.

Extra slices of orange or lemon, or a sprig of fresh mint, finish each glass. The garnish also adds some aroma. Clear glassware shows off the colors, whether you use stemware or mason jars, and festive straws are a playful extra.

Time and Nutrition

Prep takes 15 minutes, and that includes gathering the ingredients, preparing the fruit and combining everything in the bowl. The total time is 15 minutes. To save time on the day, mix the juices and slice the fruit a few hours ahead, and keep the ginger ale for the last step.

Each 1 cup serving has about 120 calories, 0g of fat, 30g of carbohydrates (23g of sugar), 0g of fiber, 1g of protein and 5mg of sodium.

FAQ

What is in Thanksgiving Punch?

It is made from apple cider, cranberry juice, orange juice and ginger ale, with grated ginger, sliced fruit and fresh cranberries.

Can it be made in advance?

Yes, a few hours ahead. Mix the juices and fruit and keep them in the refrigerator, then add the ginger ale right before serving.

How do you make it alcoholic?

Add a splash of spiced rum or bourbon. It adds warmth and depth to the flavor.

What can replace the ginger ale?

Sparkling water or club soda. Either keeps the fizz and lowers the sweetness.

How do you keep it cold without watering it down?

Chill the cider and juices before mixing, and use frozen cranberries as ice cubes in the glasses.

Is it vegetarian?

Yes. The ingredients are fruit juices, ginger, fruit and ginger ale, with no animal products.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us