Christmas Calendar 2017 - Mulled cranberry & raspberry punch

For the people coming around this evening for the annual Christmas Coffee, I will be serving this mulled punch as the "gløgg" item. This mulled punch is without alcohol, as a lot of my guests will be driving.

I found the recipe in a small recipe booklet within the December issue of Good Housekeeping. I have only made a few modifications to the amount of added raspberries and the infusion, which I have extended from 5 minutes to almost 24 hours to get a much of the flavour of spices into the mulled punch.

Mulled cranberry & raspberry punch:

• 2 l of cranberry juice
• 225 g raspberries - frozen
• 1 cinnamon stick
• 10 cloves
• 2½ c, fresh ginger root - peeled and finely chopped
• 40 g sugar
• 1 orange - cut into halve
• 1 orange for garnish

1. Add all the ingredients into a large cooking pot.
2. Bring it to the boil, and let it simmer gently for 10 minutes. Keep the lid on.
3. Place the cooking pot cold for 8-24 hours, so the spices can infuse the juice.
4. Strain the content through a sieve.
5. Press the fruit gentle to get all the juice out.
6. Bring the liquid back into the cooking pot, and heat it up to the boiling point.
7. Pour into glasses with is garnished with slices of orange.