Fresh Cranberry Ginger Orange Punch

by Susan on December 9, 2011

I love when fresh cranberries start appearing in the grocery stores. It is a sure sign that holiday cooking is underway! Cranberries are festive with their bright red color and tart flavor. I love using cranberries in all kinds of raw recipes. Salads, flat breads, even veggie wraps all become a little more interesting and perky with the addition of this little red berry. And talk about packing a nutritional punch.

Cranberries are full of healthy benefits. Naturally high in vitamin C and fiber, cranberries are loaded with phytonutrients. Cranberries specific phytonutrients fight cancer, have antioxidant properties and anti-inflammatory properties. They also have shown the ability to protect against UTI’s (urinary tract infections) by inhibiting the bacterias ability to attach to urinary tract linings. Recent studies are also showing that cranberries help support our immune function!

Inspired by these healthy little red berries, I decided to make a punch for your holiday table. Cranberries, oranges and ginger combine to make a delicious punch. This one is easy to throw together and delightful to drink. 

Just a note…I was recently on a flight and as usual, requested cranberry juice when the flight attendent asked me what I would like to drink. I always thought this was a little healthier that other alternatives. Well, on this flight, I recieved the whole can, not just a cup. I looked at the can and found that there was over 230 calories and 53 grams of sugar in one serving!  One more reason to whip up your own!

Cranberry Ginger Orange Punch

  •  1 12 0z bag fresh cranberries
  • 6 cups water, divided
  • 1 large orange, zest and juice
  • 1″ piece fresh ginger, roughly chopped.
  • 1/3 cup agave, honey or maple syrup (to taste)

1. Place cranberries, 2 cups water, orange juice and zest and ginger in food processor. Process until a slurry is achieved.

2. Transfer mixture to bowl and add remaining 4 cups water.

3. Let steep in refrigerator at least an hour.

4. Strain off into pitcher and add sweetener to taste. Top with orange slices if desired. 

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{ 27 comments… read them below or add one }

Amanda December 9, 2011 at 1:49 pm

It’s pretty shocking how much sugar is in regular old cranberry juice. Your lightened-up recipe sounds wonderful! I love the bright pink color.


Allysia December 9, 2011 at 3:04 pm

I’m assuming that straight-up juiced cranberries would be too bitter/tart without the addition of something sweet, which is why it’s great to make your own – then you can add something like agave instead of a pound of white sugar. I’ve always loved cranberry juice, and this looks amazing!


Jennifer December 9, 2011 at 5:39 pm

Do you use the zest of the whole orange?


Susan December 9, 2011 at 5:40 pm

Yes…as is stated in the recipe. :-)


Tina December 9, 2011 at 10:19 pm

My mouth started watering as I got to you page! Beautiful photo of juice, lol! I love the nice light color like Amanda pointed out. I was kinda always against cranberry juice because it is so high in sugar. this is a cool altenative. Thanks!


Susie December 10, 2011 at 4:55 pm

I blended it in vitamix, instead of putting it in food processor. (Ha! Now, there is nothing to strain.) It’s still good, but I am sure the juice is clearer your way, and maybe less bitter. I was not trying to modify your recipe, just trying to remember without looking. :\ I love your recipes and layouts!!!!


Sandie December 10, 2011 at 9:56 pm

I’m wondering if i can use fresh (frozen) berries? I buy lots at Thanksgiving time when they are cheaper and freeze them….also what about the Vitamix idea? More bitter?


Susan December 10, 2011 at 11:22 pm

I am sure you can use frozen berries. When you use the food processor, and let the cranberries steep and then drain off the juice, there is no bitterness and the flavor is wonderful.


AikoVenus December 11, 2011 at 10:42 am

Ooh! This looks really healthy and delicious. ^^ I like to just eat the cranberries (after being rinsed) by the handfuls, but this would be a good way for the rest of my family to get their nutritional goodness.


Kathy Jones December 12, 2011 at 1:38 am

I suddenly feel v-e-r-y thirsty! This sounds wonderful!! Much better glycemic load.


Laura-Jane the Rawtarian December 12, 2011 at 5:40 pm

Lovely Susan!


Jennifer Minar-Jaynes December 12, 2011 at 10:05 pm

I’m definitely making this for my twin boys this week!

Thanks & happy holidays!



Candice Stauffer December 13, 2011 at 6:27 pm

THIS is going to the family Christmas dinner with me!! My sis always has lovely stem ware and a supply of sparkling ciders – which I dislike drinking. I bet when they see my beautiful glassful of goodness, I’ll have to arm wrestle them for the rest of the pitcherful!!
I’m also taking the Chipotle Brownies – thanks a bunch for solving my Christmas entertainment contributions!!
Best holiday wishes for you and your family, Susan!


sherrie December 14, 2011 at 4:28 pm

This sounds excellent!! If you added a little “carbonated something” then you could freeze little pomegranate seeds and put them in and they pop all around like little balls of joy….I’m not sure if it works if it’s not carbonated….


Christiane December 20, 2011 at 10:59 am

Whoa – this looks amazing!!! I may add a little kombucha for sparkle.


kristin January 30, 2012 at 9:06 pm

I make this all the time now! To me it tastes like REAL fruit punch. It is a wonderful thick creamy texture – like a good quality fruit juice, not watery like the “cranberry” juice you get in stores. Thank you so much!!!


Vanessa July 28, 2012 at 11:04 am

Can you tell me how many grams of sugar there is in your recipe? Love your website.


Susan July 28, 2012 at 12:23 pm

Thank you! If you need individual nutritional counts, there are many apps or websites that allow you to plug in the ingredients and they will tell you. Cheers!


Sarah November 1, 2012 at 6:24 pm

Do you think ground ginger would work in this recipe? If so, how much?


Susan November 1, 2012 at 6:26 pm

Ground ginger has a very different taste than fresh. But you are welcome to experiment!! Cheers!


Melinda Woodhouse November 14, 2012 at 4:08 pm

This recipe was amazing, thank you. I make it regularly , the only exception is I use sparkling water. Love your recipes.


Sivi December 12, 2012 at 9:21 am

These receipes sounds excellent on your website. My question: For how many drinks/glasses or litres is a receipe?


nancy pascoe December 5, 2013 at 11:21 am

could you use a juicer and juice all this together and add the agave at the end? then you wouldn’t have to strain.


Susan December 5, 2013 at 12:23 pm

You could but most people don’t have juicers so I wanted the recipe to be friendly to all. Also, if you juice, make sure you don’t use the orang skin.


Hailey April 13, 2014 at 6:10 pm

Could I just use a regular juicer instead of a food processor?


Hailey April 13, 2014 at 6:12 pm

ohh ignore my question! just read the other comments, can’t wait to try!


Mat July 21, 2015 at 8:41 am

Really interesting. I’ll try!


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