Satsuma-Cranberry Prosecco Punch

Prosecco Punch

No festive holiday punch is complete without an ice ring. Follow these simple steps to make the ice ring for our Satsuma-Cranberry Prosecco Punch!

Step 1
Arrange satsuma or tangerine slices and fresh cranberries in the bottom of a Bundt pan.
Step 2
Add water to just cover fruit. Freeze until firm. Add an additional 1 inch of water; freeze until firm.
Step 3
To unmold, place pan in an inch of hot water until sides begin to loosen, 15 to 30 seconds. Invert, and keep frozen until ready to use.

Satsuma-Cranberry Prosecco Punch
Yield: approximately 7 servings
Write a review
  1. 4 cups fresh satsuma or tangerine juice
  2. 1⁄2 cup 100% cranberry juice, such as Knudsen’s
  3. 2 teaspoons orange bitters
  4. 1 (750-milliliter) bottle Prosecco, chilled
  5. Ice ring (see how to above)
  6. Garnish: rosemary sprigs, orange zest strips
  1. In a large punch bowl, combine satsuma and cranberry juices, bitters, and Prosecco. Add ice ring. Garnish individual servings with rosemary and zest, if desired. Serve immediately.
Taste of the South



Please enter your comment!
Please enter your name here