This sweet-tart punch is full of red berry flavor. Using freshly squeezed orange juice makes all the difference—don't get lazy.
- For Cranberry Ice Cubes
- 12 cranberries
- For Raspberry Puree
- 2 cups frozen raspberries
- 1 tablespoon sugar
- For Punch
- 2 cups freshly squeezed orange juice
- 6 cups cranberry cocktail, such as Ocean Spray
- 2 tablespoons sugar
- 1 cup seltzer
- 1 cup raspberry puree
- Cranberry ice cubes, for garnish
Make Cranberry Ice Cubes: Fill each section of an ice cube tray halfway with water. Add a cranberry or two to each section. Put in freezer until almost frozen, about 2 hours. Fill sections to brim with water and freeze until solid.
Make Raspberry Puree: Let frozen raspberries come to room temperature. Puree in a food processor until smooth. Mix in 1 tablespoon of sugar. Set aside.
Make Punch: In a large punch bowl, whisk together orange juice, cranberry juice, and 1 tablespoon of sugar until sugar is dissolved.
Add raspberry puree and whisk until combined. Just before serving, add seltzer to punch bowl and garnish with cranberry ice cubes.