Mulled Cranberry Punch Mocktail Recipe

Sometimes, I just want a cozy drink that feels a little special but doesn’t have any alcohol in it. That’s why I keep coming back to this mulled cranberry punch mocktail—it’s warm, spiced, and honestly, feels festive even on a regular night.

It smells incredible while it simmers away on the stove. Plus, I almost always have the ingredients on hand, which is a nice bonus.

It works for holiday parties, family dinners, or those times when you want something comforting but not too heavy. With a handful of spices and some fresh citrus, the flavors really wake up.

If you’re after a sweet, cheerful non-alcoholic drink, this one’s worth a try.

Mulled Cranberry Punch Mocktail Recipe

Cranberry juice and apple cider are the stars here. Warm spices and a splash of honey or maple syrup make it cozy, but it never turns out cloying.

Equipment

• Large saucepan or pot
• Long spoon for stirring
• Measuring cups
• Measuring spoons
• Fine mesh strainer
• Ladle
• Heatproof pitcher or bowl
• Glasses or mugs for serving

These tools keep things simple and cleanup isn’t bad at all. The mesh strainer is key for catching the spices, so your punch ends up nice and smooth.

A ladle helps avoid spills—trust me, pouring hot punch can get messy.

Ingredients

• 4 cups cranberry juice
• 2 cups apple cider
• 1/4 cup maple syrup or honey (add more or less to taste)
• 2 cinnamon sticks
• 4 whole cloves
• 2 whole star anise
• 1 small orange, thinly sliced
• 1/4 cup fresh cranberries (optional, for color)
• Extra cinnamon sticks or orange slices for garnish (optional)

Cranberry juice and apple cider bring a fruity punch, while maple syrup or honey smooths out the tartness. I like tossing in whole spices—they give the drink that deep, festive flavor.

Instructions

• Pour cranberry juice and apple cider into a large pot.
• Add maple syrup or honey, and stir to mix.
• Drop in the cinnamon sticks, cloves, and star anise.
• Add the orange slices and, if you’re feeling fancy, some fresh cranberries.
• Warm everything over low heat until it’s steaming—about 20 minutes. Don’t let it boil.
• Turn off the heat, cover, and let it sit for 10 minutes so the flavors blend.
• Strain out the spices, orange slices, and cranberries with a fine mesh strainer.
• Pour into a pitcher or straight into mugs.
• Garnish with a cinnamon stick or orange slice if you want. Serve warm.

Letting the punch steep after heating gives the spices time to do their thing. I always keep the heat low—boiling can make the juice taste weirdly cooked.

Notes

If you like things sweeter, just add a bit more maple syrup or honey. I usually go for pure cranberry juice, but the cocktail kind is fine if that’s what you’ve got.

Whole spices are way easier to fish out than ground ones, and they look pretty floating around in the pot. Star anise adds a subtle licorice note—skip it if it’s not your thing.

I sometimes freeze extra punch in ice cube trays for later. On chilly days, this drink really hits the spot.

Tasting Notes

When I take my first sip, the tartness of the cranberry juice jumps out at me. It’s bright—almost zippy—and definitely wakes up my taste buds.

There’s a gentle sweetness that follows, so the drink doesn’t feel too sharp. It’s actually pretty balanced and fresh.

Then, the warm spices start to show up. Cinnamon and cloves give off this cozy, almost nostalgic vibe.

I catch a bit of orange in there too. That little citrus twist lifts everything and leaves a light, zesty finish.

The punch smells really inviting, especially when it’s warm—lots of fruit and spice in the air.

If I have it cold, the cranberry seems to take the spotlight, while the spices fade into the background.

The drink feels light and crisp, never heavy or syrupy. There’s a nice acidity from the cranberry, but the sweetness and spice keep things in check.

After each sip, there’s this lingering warmth from the cinnamon. Honestly, it makes me want to go back for more.

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