This tart, yet sweet, thirst quenching Cranberry Vanilla Rum Punch is perfect for your upcoming holiday needs. From a delightfully crisp Fall day, to the cold depths of winter by the fireplace. The perfect cocktail to warm you up.
In a small saucepan combine the cranberries, sugar and water. Bring to a simmer. Once the cranberries are soft, mash them with a fork releasing all the juices.
Resume simmering until the mixture thickens slightly and the sugar is dissolved and well blended.
Strain juice into a pitcher.
Add vanilla rum and lime juice to cranberry juice in pitcher; chill until cold, about 1 hour.
Serve punch over crushed ice, garnish with reserved cranberries and mint sprigs.
To Serve:
Fill a glass with ice, pour punch into each glass and garnish with cranberries and mint sprigs.
Notes
NOTE A: Make ahead when possible and refrigerate for up to a week. Can also be frozen, but thaw before using. NOTE B: To make it a sparkling punch, fill glass 3/4 full with punch and top with club soda.