Prep: Overnight| Cook: less than 10 mins | Serves: Serves 14 | Dietary: Dairy-free, Egg-free, Nut-free, Vegetarian
By Carmen O’Neal
From Saturday Kitchen Recipes
Original recipe from BBC Saturday Kitchen Live.
Ingredients
For the spiced cinnamon syrup
- 250g/9oz light brown sugar or demerara
- 2 cinnamon sticks
- 1 whole clove
- 2cm/¾in piece fresh ginger, sliced
- 1 strip orange zest
For the punch
- 700ml/1¼ pint rum
- 280ml/10fl oz orange liqueur
- 350ml/12fl oz spiced cinnamon syrup (see above)
- 630ml/23fl oz cranberry juice
- 280ml/10fl oz orange juice
- 210ml/7fl oz pomegranate juice
- 210ml/7fl oz lime juice
- 14 dashes bitters
- orange slices, to garnish (optional)
- cranberries, to garnish (optional)
- cinnamon sticks, to garnish (optional)
Method
To make the cinnamon syrup, combine all the ingredients and 250ml/9fl oz water in a small saucepan and bring to a gentle simmer, stirring until the sugar dissolves.
Reduce the heat and let it gently simmer for 5 minutes, allowing the spices to infuse.
Remove from the heat and let it steep for at least an hour (longer for a stronger flavour). Strain into a clean bottle or jar and refrigerate, it will keep for up to 2 weeks.
To make the punch, combine all of the ingredients in a large jug or bottle and stir well. Seal and refrigerate overnight to let the flavours blend.
When ready to serve, pour over ice into glasses or a punch bowl, and garnish with orange slices, cranberries, and cinnamon sticks for a festive finish (if using).