Cranberry Orange Cobbler Punch
An alcohol-free sparkling cranberry and orange punch with maple, cinnamon and fresh fruit.
Nonalcoholic as written; check the ginger beer label to ensure it is alcohol-free. Vegan if maple syrup is used. Chef's tips: adjust maple syrup to taste (start with ¼ cup and add more if preferred); add sparkling ingredients just before serving; use fresh citrus juices; freeze cranberries and orange slices as ice cubes. For adults, offer bourbon, vodka or champagne separately so guests can add to taste. The card's stated total is rounded and differs from the sum of its timing headings.
Ingredients
- 3 cups unsweetened cranberry juice
- 2 cups fresh apple cider
- 1 cup freshly squeezed orange juice
- ½ cup freshly squeezed lemon juice
- ½ cup pure maple syrup
- 1 cup fresh cranberries
- Zest of 1 orange
- 2 cinnamon sticks
- 1 tsp vanilla extract
- 2 cups chilled ginger beer (nonalcoholic)
- 1 cup chilled sparkling water
- Orange slices, fresh cranberries and rosemary for garnish
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Method
- 1
Make the spiced cranberry syrup: in a medium saucepan, combine fresh cranberries, maple syrup, orange zest, cinnamon sticks and ½ cup of the cranberry juice. Bring to a gentle simmer and cook for 8 minutes, until the cranberries pop and release their flavor. Remove from heat and let cool slightly. Strain through a fine mesh sieve, pressing the cranberries to extract the liquid. Discard solids.
- 2
Combine the punch base: in a large pitcher or punch bowl, mix the cranberry syrup with the remaining cranberry juice, apple cider, orange juice, lemon juice and vanilla extract. Stir well and refrigerate for at least 1 hour to allow the flavors to blend.
- 3
Add the sparkle: just before serving, gently stir in the chilled ginger beer and sparkling water.
- 4
Serve and garnish: pour over ice into glasses or a punch bowl. Garnish with orange slices, fresh cranberries and rosemary sprigs.
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Cranberry Orange Cobbler Punch is printed in Holiday Cocktails & Mocktails
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From Bobbie's “Bobbie's Recipe Card 84”. Written up by Bobbie's Kitchen · Updated 26 October 2026