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
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  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



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