Food and Recipes Drinks Cocktails Cranberry Poinsettia Punch Be the first to rate & review! This take on poinsettia punch is a perfect centerpiece to your holiday gathering. By Marianne Williams Marianne Williams Marianne Williams is a recipe tester and developer who has been working in the Dotdash Meredith test kitchens since 2016. Her recipes are featured in Food & Wine, Southern Living, Real Simple, Rachael Ray, Health, Cooking Light, and in various other publications and digital platforms. Southern Living's editorial guidelines Published on December 15, 2023 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Close Photo: Antonis Achilleos; Prop Stylist: Claire Spollen; Food Stylist: Torie Cox Active Time: 20 mins Freeze Time: 9 hrs Total Time: 9 hrs 20 mins Servings: 12 Fruity, tart, and effervescent, with bittersweet notes from the blood orange juice, this poinsettia punch tastes like an elevated mimosa. Although bottled blood orange juice can be found at many grocery stores these days, you can always make your own from fresh. If you’re struggling to find blood oranges or their juice, regular OJ can be substituted as well. When it comes to crafting the ice mold for this punch, make sure to freeze it in increments, as this helps keep all of the cranberries and oranges from floating to the top of the mold. While this punch is perfect for a holiday party, you could also serve it for a winter wedding shower or birthday celebration. Ingredients Ice Mold: 2 cups cranberry juice blend 1 cup tap water 2 cups frozen cranberries (6 oz.), divided 1 medium (6 oz.) blood orange, thinly sliced into rings Hot water Punch: 2 cups cranberry juice blend 1 cup chilled blood orange juice (from about 6 blood oranges) 8 oz. (1 cup) orange liqueur (such as Grand Marnier) 2 (750-milliliter) bottles chilled sparkling dry rosé Directions Prepare the Ice Mold: Stir together cranberry juice blend and tap water in a liquid measuring cup until combined. Scatter 1 cup of the frozen cranberries around bottom of a decorative Bundt pan. Arrange orange slices evenly around cranberries. Pour 1 1/2 cups of the cranberry juice blend mixture over cranberries and orange slices. Place in the freezer; freeze, uncovered, until firm, about 1 hour. Store remaining 1 1/2 cups cranberry juice blend mixture in refrigerator while Ice Mold freezes. Once Ice Mold is firm, remove from freezer. Scatter with remaining 1 cup cranberries. Pour refrigerated 1 1/2 cups cranberry juice blend mixture over cranberries, and place in the freezer. Freeze, uncovered, until completely frozen, at least 8 hours or up to 1 week. Prepare the Punch: Stir together cranberry juice blend, blood orange juice, and orange liqueur in a 12-cup punch bowl until combined. Store, covered, in refrigerator up to 2 days. Return to the Ice Mold: Remove Ice Mold from freezer. Fill a large bowl with hot water, and gently lower Bundt pan into hot water to loosen Ice Mold, 10 to 15 seconds. Invert Ice Mold from Bundt pan onto a baking sheet. Invert Ice Mold from baking sheet into cranberry juice blend mixture in punch bowl. Gently pour sparkling dry rosé down sides of punch bowl. Serve immediately. Rate It Print