2000s Recipes + Menus

Garnet Punch (Cranberry Rosemary Cocktail)

Serves16 (makes about 2 1/4 qt)
  • Active time:15 min
  • Start to finish:4 hr
December 2003
  • 1 1/2 lb fresh or frozen cranberries (6 cups; thawed if frozen)
  • 2 cups sugar
  • 1 tablespoon finely chopped fresh rosemary
  • 4 1/2 cups water
  • 1 (750-ml) bottle vodka (3 cups)
  • Garnish:

    fresh rosemary sprigs (leaves stripped except for top 1 inch)
  • Simmer cranberries, sugar, rosemary, and water in a 4-quart heavy saucepan over moderately low heat, uncovered, stirring occasionally, until cranberries have burst and are very soft and liquid is slightly syrupy, about 30 minutes.
  • Pour syrup through a fine-mesh sieve into a bowl, gently stirring cranberries but not pressing on them, then discard berries. Chill syrup, uncovered, until cold, at least 3 1/2 hours.
  • Just before serving, stir together vodka and syrup in a pitcher. Serve over ice in 6- to 8-ounce glasses.
Cooks’ note: Syrup can be chilled, covered, up to 3 days.
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