Cocktails

Cranberry Punch

Cranberry Punch
A sophisticated, non-alcoholic punch, this can also be served hot for a winter party - it is especially good for celebrating the New Year - as well as chilled in the summer.

serves 10

600 ml/1 pint cranberry juice
600 ml/1 pint orange juice
150 ml/5 fl oz water
1/2tsp ground ginger
1/2tsp ground cinnamon
1/2 tsp freshly grated nutmeg
cracked ice cubes or block of ice, optional

To decorate (cold punch):
fresh cranberries
1 egg white, lightly beaten
caster sugar
sprigs of fresh mint

To decorate(hot punch):
slices of lemon
slices of orange

Fresh and fruity

Cape Cod Sunrise (serves 1):

put 4-6 cracked ice cubes into a cocktail shaker. Pour 3 measures cranberry juice and 1 measure lime juice over the ice and shake vigorously until a frost forms. Pour into a chilled wine glass and decorate with a slice of lime.

First prepare the decoration, if you are planning to serve the punch cold. Dip the cranberries, one by one, in the egg white and let the excess drip off, then roll them in the sugar to frost, shaking off any excess. Set aside on baking paper to dry. Brush the mint leaves with egg white and then dip in the sugar to frost, shaking off any excess. Set aside on baking paper to dry.

Put the cranberry juice, orange juice, water, ginger, cinnamon and nutmeg in a saucepan and bring to the boil. Lower the heat and simmer for 5 minutes. Remove the pan from the heat. If serving hot, ladle into warmed individual punch glasses or pour into a warmed punch bowl. Decorate with slices of lemon and orange.

If serving the punch cold, set aside to cool, then pour into a jug, cover with clingfilm and chill in the refrigerator for at least 2 hours, until required. To serve the cold punch, place cracked ice or a block of ice in a chilled punch bowl and pour in the punch. Alternatively fill tumblers with cracked ice and pour the punch over them. Decorate with the frosted cranberries and mint leaves.

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