I love this spiced cranberry punch! I make it for myself throughout the year. During the cold month of winter, I love to have it warm, while in the warmer weather room temperature is the best.

watch me make it in this video

I’m adding some local kumquats to the cranberry punch when they are in season; if they are available where you are, you can add them too.

I love to add sour cherry concentrate to this cranberry punch, even though it is absolutely optional, I highly recommend it. You can add dry sour cherries as well.


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cranberry punch

Spiced Cranberry Punch

Cranberry punch
Cook Time: 40 minutes
Total Time: 40 minutes
Total Calories: 608kcal
  • 12 oz cranberries (1 pack)
  • 2 oranges (organic)
  • 1/2 cup kumquats (optional)
  • 1/2 cup sour cherry concentrate (optional, but highly recommended)
  • 12 cups water
  • Combine all the ingredients except oranges and sour cherry concentrate in a large bowl. Bring it to a boil and let it simmer on low heat under the lid for about 20 min.
  • Add sliced oranges, simmer for 10 min; remove from heat and let it steep for 15-20 min.
  • Strain your drink and add sour cherry concentrate.
  • Serve warm in the winter or cool in the summer. Garnish each glass with an orange slice, seedless cherry (optional) and cinnamon stick.
Course: Drinks
Cuisine: Sattvic, Vegan, Vegetarian
Keyword: cold weather drink, cranberry punch, mulled cocktail, non-alcoholic, non-alcoholic beverage, non-alcoholic drinks
Total Calories: 608kcal
Tried this recipe?Mention @positivepranic or tag #positivepranic!

What about you?

Have you ever tried to make cranberry punch? Let me know how it went! Leave a comment below and share a picture of your cranberry punch on Instagram with the hashtag @positivepranic #positivepranic , so I can see your beautiful creation 🙂 🙏

Be Alive 🌱,
❤ Love, Julia

cold weather drinks

Mindful Eating 🥢

2 thoughts on “Spiced Cranberry Punch

  1. Sirisha says:

    5 stars
    Great to see these Julia, love all your work. Just a question, would you simply chuck all the boiled fruit after straining the liquid / juice?
    Wonder if you can think of using the boiled / cooked fruit (maybe discard the spices if that’s going to be too much) in other recipes.
    Also wonder if you can share some of your rice / quinoa recipes – for the winter nights. Thanks for all the beautiful content and great job on the videos. XX, Sirisha.

  2. Julia Delaney says:

    Thank you, dear Sirisha. Great points! While straining the juice, I pick out the bulk of the spices from the sieve and then use a silicone spatula to squeeze the fruits as much as I can. I use a medium mesh sieve, not the fine one, to get through more fruit pulp. You can see in the video that my drink is not clear; it is so because of the fruit pulp. Usually, after I am done, there is not much left, maybe just orange skins that can be served right in the glass with the drink.

    I’m definitely planning on sharing more rice and quinoa recipes. Have you tried my One-Pot Sattvic Quinoa yet?

    I’m excited to share next week my favorite recipe that is perfect for cold weather days! I already filmed it and in the process of editing the video.

    Thank you so much for connecting and for your kind words. It makes me very happy 🙂

5 from 1 vote

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