Ingredients:

  • 6 cups cranberry juice cocktail, chilled
  • 3 cups pineapple juice, chilled
  • 2 cups orange juice (pulp-free), chilled
  • 1 cup pomegranate juice, chilled
  • 2 liters ginger ale, highly chilled
  • 2 cups fresh cranberries
  • 2 large oranges, sliced into thin rounds
  • 6-8 fresh rosemary sprigs
  • 1 cup pomegranate arils

Instructions:

  1. At least 6 hours prior, fill a Bundt pan with a mixture of water and a splash of cranberry juice. Add a few orange slices and cranberries into the water. Freeze until solid to create a decorative ice ring.
  2. In a large 6-8 quart punch bowl, combine the chilled cranberry, pineapple, orange, and pomegranate juices. Stir gently with a long spoon to ensure the densities are fully integrated.
  3. Just before serving, slowly pour the chilled ginger ale down the side of the bowl to preserve carbonation.
  4. Gently float the prepared ice ring in the center. Scatter the fresh cranberries, remaining orange slices, pomegranate arils, and rosemary sprigs on top for a festive finish.