New This Month

Mulled Blood-Orange Punch

  • Prep:
  • Total Time:
  • Servings: 12

Photography: John Kernick

Source: Martha Stewart Living, December 2013


  • 4 cups blood-orange juice
  • 8 allspice berries
  • 2 cinnamon sticks, each 3 inches long
  • 1 star-anise pod
  • 5 cloves
  • 2 cups orange juice, chilled
  • 1 orange, thinly sliced into rounds, for garnish
  • Sparkling dry white wine, such as Prosecco or Cava, chilled
  • Sparkling mineral water, chilled
  • Vodka, chilled


  1. Combine 2 cups blood-orange juice and spices in a saucepan and bring to a boil over medium-high heat. Remove from heat and let cool. Transfer to a container, cover, and refrigerate at least 12 hours and up to 1 day. Pour mulled juice through a fine sieve into a punch bowl; discard spices. Stir remaining 2 cups blood-orange juice and regular orange juice into mulled mixture and garnish with orange rounds. Serve as is or topped with sparkling wine, sparkling water, or vodka.

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