This is a delightful winter holiday punch with pears, cranberries and Sparkling Wine. You can use Champagne, Prosecco, Cava, Crémant or any other type of bubbles you can find—we especially love all the latest Central Coast Sparkling Wine. If you use a drier sparkler, just use less ginger ale. You can also adjust the amount of pear juice to your taste—especially if you like a fresher, crisper libation. On the other hand, many folks prefer a sweeter punch, and pear nectar or soda will pack more punch in that area.
Sparkling Holiday Punch – recipe adapted from Meals.com
Ingredients:
- 2-3 cups of fresh pear juice or purée (or 2 cans pear nectar or soda)
- 2 cinnamon sticks
- 4 whole cloves
- 1/2 teaspoon ground cardamom
- 1 can (12 oz) ginger ale, chilled
- 1 bottle (750 ml) sparkling wine
- 1/2 cup frozen cranberries
Directions:
PLACE nectar, cinnamon sticks, cloves and cardamom in large saucepan. Bring to a boil. Reduce heat to medium and cook for 5 minutes.
REFRIGERATE for 4 hours or until chilled. Remove cinnamon sticks and cloves with slotted spoon. Pour mixture into large punch bowl; stir in ginger ale. Float cranberries on top.
- 3 cans pear nectar
- 2 cinnamon sticks
- 4 whole cloves
- ½ teaspoon ground cardamom, (optional)
- 1 bottle (1 liter) ginger ale, chilled
- ½ cup frozen cranberries
- PLACE nectar, cinnamon sticks, cloves and cardamom in large saucepan. Bring to a boil. Reduce heat to medium and cook for 5 minutes.
- REFRIGERATE for 4 hours or until chilled. Remove cinnamon sticks and cloves with slotted spoon. Pour mixture into large punch bowl; stir in ginger ale. Float cranberries on top.