- 8 cups apple cider or fresh apple juice
- 2 cups of cranberry juice
- 1 apple, thinly sliced
- 1 orange, thinly sliced
- 1 cup fresh cranberries
- 4 cinnamon sticks
- 1-inch piece fresh ginger, peeled and thinly sliced
- 2 cups dark or spiced rum
- 1/2 cup JBF sorel
Directions
In a large pot, combine apple cider, cranberry juice, apple slices, orange slices, cinnamon sticks, and ginger. Bring to a boil over high; reduce to a simmer and cook 5 minutes. (Keep warm over low, up to 2 hours.) Remove from heat and stir in rum, and the sorel. Stir in the cranberries. Transfer to a punch bowl; serve warm.