If you can put cranberries and spices into a pot, you can make your own cranberry punch. Here’s how.
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We love raw cranberry sauce and eat it quite often this time of year. It makes a great additive to breakfast or lunch pitas and is tasty paired with homemade cheeses like feta. For a great raw cranberry sauce recipe, click here.
For holiday dinners I usually make a warm cranberry sauce. Here’s a recipe I’ve used and enjoyed from Wellness Mama. The last time I made this recipe, I was in a hurry and didn’t simmer my berries as long as I usually do. The result was that I had a lot of cranberry juice left in the pan after I’d made the sauce. There was no way I wasting that gorgeous stuff so, voila, cranberry punch was born!
Try these Hearth Healthy Pancakes with cranberry powder you can dehydrate yourself!
Incidentally, this is a great project in which to enlist your kids. The red cranberries are inviting and you can have fun making a delicious mess together in the kitchen.
How to make cranberry punch
- To make a quick cranberry punch, pour one medium sized bag (3-4 cups) of cranberries into a saucepan and cover the berries with filtered water.
- Simmer them until their skins pop.
- Mush them in the pan a bit with a potato masher and strain the berries out, saving the juice.
- This produces a gorgeous cranberry juice which, if you want to simmer it longer to remove more water, will become a lovely cranberry concentrate to freeze for later.
- To drink right away as a cranberry punch, combine the cranberry juice with nearly equal parts orange juice. How much orange you use will depend on how much cranberry juice you ended up with. That’s really determined by how much water and cranberries you start out with. Plus, taste is very relative to start by adding one cup of orange juice at a time until it tastes balanced. You’re smart, you’ll figure it out – you just want enough orange juice so you can taste it. If you get too much orange, that’s all you’ll taste.
- Transfer your mixed juice to a medium sized pan.
- Add Wassail or mulling spices like clove and cinnamon to a tea ball and submerge it in your juice.
- Put your saucepan on you stove under low heat to gently warm the juice and coax out the spicy flavors. Let the spices steep for about twenty minutes, keeping the juice warm but not boiling.
- Add warmed, raw honey or a touch of raw sugar to the pot to taste.
- To serve warm, transfer to a crock pot on low. This is also wonderful on ice.
Where’s the Cranberry Punch?
I meant to photograph it for you so you could see the color and consistency but by the time I came back with my camera, the pitcher was empty and it was nearly all down the hatches of my family!
Note to self: When preparing food or drink for blog posts, place a note nearby to stave off hungry people while you go fetch your camera. Consider a growling pit bull as well.
Seeds in the Cranberry Punch
By the way, you can strain out the seeds and spices by pouring the punch through some cheesecloth. You may not be fond of remnants in the bottom of your cup.
I have a weirdo, organic connection to seeds and I’m always happy to consume them – chia seeds, pumpkins seeds and even cranberry seeds. Seeds are like little pockets of life and I could sure stand to have that energy in my bloodstream!
Don’t forget to email me for your free sample from our book, The Do It Yourself Homestead. We hope the book will be of use to you, but don’t take our word for it. Here’s what cookbook author and chef Stacy Lynn Harris has to say about the book:
Cover photo gratefully attributed to this Wikipedia Commons user.