HOLIDAY CHAMPAGNE PUNCH

This festive punch is my favorite mélange to make during the Holidays.  It replaces a sangria during the hot Texas months.  It is always a hit when I have friends over and the recipe is always requested.  The flavors combine very well, with the right amount of sweet and tart.

This beautiful and delicious Holiday Champagne Punch will make your Holiday gatherings merry.  I like making an infused syrup with ginger, cinnamon, and orange peel but if you want an easier alternative, you can use ginger ale or your favorite citrus soda.  You can customize it as you like, you can use orange juice, grapefruit juice, or a combination of juices.  The result will be festive, fizzy, and dressed to impress!

INGREDIENTS

·         1 60 oz. bottle of cranberry juice - chilled

·         2 cups of pineapple juice - chilled

·         2 cups orange liquor  

·         4 bottles of brut champagne (Prosecco or Cava will work well too) – chilled

·         Orange slices and frozen cranberries for serving

INFUSED SYRUP

·         4 cups of water

·         2 cups of sugar

·         3 cinnamon stick

·         4 pieces of fresh ginger – about 1 inch in size each

·         1 whole orange peel – only orange part of peel, no white

Using a vegetable peeler, carefully peel an orange.  Take the time to only remove the orange part, leaving the white part on the orange, as it will make the syrup bitter.  With the use of a spoon, scrape most of the ginger peel off and then break into 4 pieces, about 1 inch in size.  In a medium saucepan, add orange peel, ginger, cinnamon sticks, and sugar. 

Place over medium-high heat and brin to a boil.  Reduce heat to low and simmer for about 30 minutes. 

Remove syrup from heat and allow it to cool.  With a small strainer, remove orange peel, ginger, and cinnamon sticks.  At this point you can reserve it at room temperature if you will be using the same day, or place in refrigerator until ready to use.  You can start making the syrup in the morning and allow all the flavors to infuse for a few hours before using, or even a couple of days before and keep it refrigerated.

When ready to assemble, in a large punch bowl or a couple of large pitchers (even a large stock pot will work and then pour what you need into a serving pitcher) add infused syrup, chilled cranberry juice, pineapple juice, and orange liquor.  Use a large spoon to combine everything well.  Add ice and reserve.  Right before serving or when your guests are about to arrive, add the champagne, Prosecco or Cava.  Mix well.  Top with fresh orange slices and frozen cranberries.  Serve chilled and enjoy!