Postgame Punch

  • Yield 16 servings


2 quarts cranberry juice
1 pound clementines, not peeled, cut into slices
1/2 teaspoon ground cloves
2 -- cinnamon sticks
1 quart lemon-lime soda
1 -- liter spiced rum


  1. In a saucepan, bring the cranberry juice, clementines, cloves and cinnamon sticks up to a boil. Remove the pan from the heat and set aside. This will infuse the tangerines and spices into the juice. Chill the infused juice completely. I
  2. n a punch bowl, whisk the chilled juice, soda and rum together. Chill the punch completely before serving. Serve the punch in a pretty punch bowl and ladle into glasses filled with ice.



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