Thanksgiving Cider Punch
Spiced apple cider punch with citrus, cranberries and a sparkling finish — spirits are optional.
Alcohol is optional: omit spirits and choose sparkling apple cider, club soda or ginger beer for a nonalcoholic punch. Bourbon, spiced rum, vodka or prosecco versions are adults only. Tips: use fresh, high-quality apple cider; adjust syrup sweetness; chill at least 1 hour or overnight for deeper spice; add sparkling cider just before serving; freeze cranberries and apple or orange slices in a ring mold to float in the punch; keep extra garnishes for refills. Make ahead: prepare the spiced cider base up to 3 days ahead, cool, strain and refrigerate; add fresh fruit before serving. Base without sparkling cider keeps airtight refrigerated up to 5 days. Variations: lemon juice and grapefruit slices; dark rum; an extra ½ cup bourbon and bitters; 1 cup pomegranate juice and arils; dry white wine instead of spirits. Pair with roasted turkey and gravy, stuffing, cranberry sauce, charcuterie, Brie with honey, pumpkin desserts, pecan pie or spiced nuts. Cards 87 and 88 are identical; this recipe appears once.
Ingredients
- 8 cups (1.9 L) fresh apple cider (or high-quality, no-added-sugar cider)
- 2 cups (480 ml) unsweetened cranberry juice
- 1 cup (240 ml) fresh orange juice
- 1 cup (240 ml) fresh pineapple juice
- ½ cup (120 ml) maple syrup (or honey, adjust to taste)
- 1 orange, sliced
- 2 apples, thinly sliced (Honeycrisp or Fuji)
- 1 cup (150 g) fresh cranberries
- 4 cinnamon sticks
- 6 whole cloves
- 3 star anise
- 1 tbsp fresh ginger, sliced
- 1 tsp vanilla extract
- 1 cup (240 ml) bourbon, spiced rum or vodka (optional, for adults)
- 2 cups (480 ml) sparkling apple cider, club soda or prosecco (adjust to taste, for serving)
- Fresh rosemary sprigs for garnish
- Ice (optional)
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Method
- 1
Make the spiced cider base: in a large pot, combine apple cider, cranberry juice, orange juice, pineapple juice, maple syrup, orange slices, cinnamon sticks, cloves, star anise and ginger. Bring to a gentle simmer over medium heat. Reduce heat and simmer for 15–20 minutes, allowing the flavors to blend.
- 2
Add vanilla and cool: remove from heat and stir in vanilla extract. Let cool to room temperature. Strain if you prefer a smoother punch (optional).
- 3
Combine and chill: transfer to a large punch bowl or pitcher. Add apple slices and fresh cranberries. Cover and refrigerate for at least 1 hour, preferably 2 hours, to deepen the flavor.
- 4
Add alcohol (optional): just before serving, stir in bourbon, spiced rum or vodka if using.
- 5
Add the sparkle: top with sparkling apple cider, club soda or prosecco just before serving.
- 6
Serve and garnish: fill glasses with ice if desired. Ladle the punch into glasses. Garnish with orange slices, cranberries and a sprig of rosemary.
Get this in a pack
Thanksgiving Cider Punch is printed in Holiday Cocktails & Mocktails
29 recipes, each on its own printable page, with a shopping list. Instant download. See what's inside
$9
Or get every pack in one go: The Whole Kitchen Collection — $39
From Bobbie's “Bobbie's Recipe Cards 87 and 88 (duplicate)”. Written up by Bobbie's Kitchen · Updated 26 October 2026