For the frosted cranberry stirrers

  • 0.5 orange, zested finely
  • 50 g caster sugar
  • 1 medium egg white
  • 50 g fresh cranberries, washed (you'll need 36 cranberries to make 12 stirrers)

For the punch

  • 4 oranges
  • 3 litres cranberry juice
  • 7.5 cm piece root ginger
  • 16 cloves
  • 2 cinnamon sticks
  • 1 vanilla pod, split
  • 100 g fresh cranberries, washed
  • 100 g caster sugar
  • 5 tbsp brandy (optional)


To make the frosted cranberry stirrers:

  1. 1

    Mix the grated orange zest with the caster sugar in a shallow bowl.

  2. 2

    Use a fork to lightly beat the egg white with 1 tablespoon of cold water in a separate bowl. Tip the cranberries into the egg white and stir to coat. Lift out a few at a time with the fork and roll them in the orange-infused sugar to coat completely.

  3. 3

    For each stirrer, thread 3 frosted cranberries on to the end of a cocktail stick or bamboo skewer. Leave to set on a tray lined with baking paper.

To make the punch

  1. 1

    Pare strips of zest from one of the oranges and place in a large saucepan. Squeeze the juice from all the oranges and pour into the pan along with the cranberry juice. Finely grate the root ginger and squeeze the juice into the pan, discarding the fibrous pulp. Add the cloves, cinnamon, vanilla pod, cranberries and sugar. Bring to a simmer, stirring until the sugar dissolves, then heat gently for 10-15 minutes to infuse the flavours.

  2. 2

    If adding brandy, put half a tablespoon into a heatproof glass or mug, then ladle in the punch and add a frosted cranberry stirrer. Please note: this recipe contains raw egg.

Nutritional Details

Each serving provides
  • Energy 804kj 192kcal 10%
  • Fat 0.5g <1%
  • Saturates 0.3g 2%
  • Sugars 38.6g 43%
  • Salt 0.0g 0%

% of the Reference Intakes

Typical values per 100g: Energy 285kj/68kcal

Each serving provides

41.1g carbohydrate 1.4g fibre 1.7g protein

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