Cranberry Punch with Pear and Ginger

Ingredients

• 100 g fresh cranberries (or frozen)
• 1 tbsp Raw cane sugar
• 600 ml pear juice
• 25 g ginger root
• 6 stalks lemongrass
• 1 pinch Vanilla powder
• 300 ml alcohol‑free rosé wine
• 3 cinnamon sticks

Instructions

1. 1.

   Wash the cranberries. Add them with sugar and 100 ml of pear juice to a pot and bring to a boil. Reduce heat and simmer for about 5–10 minutes until the berries are soft, stirring occasionally.

2. 2.

   Meanwhile peel the ginger and slice it; wash the lemongrass and gently pound two stalks with a meat tenderizer to soften them slightly; set aside the remaining stalks for garnish. Add the pressed lemongrass along with the remaining pear juice, ginger, vanilla powder, wine, and cinnamon sticks to the pot with the cranberries.

3. 3.

   Warm the cranberry punch over medium heat and let it steep for 10–15 minutes. Strain into glasses and garnish with lemongrass.