Mulled Cranberry Juice*

• 4 cups cranberry juice
• 3 cinnamon sticks

Ice Block

• 2 cups of mulled cranberry juice*
• 2 cups blood orange juice

Liquors & Juice

• 750 ml (3¼ cups) tawny port
• 750 ml (3¼ cups) brandy
• 2 cups blood orange juice
• 1 tsp orange bitters

Garnishes

• fresh whole cranberries
• blood orange, regular orange or clementine slices

24 Hours Before the Party - Make Mulled Cranberry Juice

1. In a medium saucepan, add 4 cups of cranberry juice and 3 cinnamon sticks
2. Bring to a boil.  Then remove from heat and allow to steep and cool to room temperature. Once cooled, remove cinnamon sticks

Make Juice Ice Block

1. Place 2 cups of the Mulled Cranberry Juice in a medium-sized freezer-safe bowl
2. Add 2 cups of blood orange juice and place this bowl in the freezer to form a block of juice ice. (Using this to chill your punch when ready to serve will prevent the punch from getting watered down as the night wears on)

Party Time - Assemble Punch

1. Mix all remaining juices, port, brandy and orange bitters in a chilled punch bowl
2. Refrigerate punch for at least 1 hour, but this can also be done the night before
3. When ready to serve, Remove juice block from freezer. Allow to sit at room temperature for a couple of minutes for easier removal from bowl, then gently add into the punch bowl
4. Garnish with whole, fresh cranberries and slices of oranges or clementines