You'll love making this festive Non-Alcoholic Thanksgiving Punch for the holiday season! It's loaded with apple cider, ginger ale, ground cinnamon and cinnamon sticks...then garnished with fruit slices and fresh cranberries for the perfect fall drink!
Why You'll Love It
- non-alcoholic punch recipe that can be enjoyed by the entire family
- simple ingredients with the delicious flavors of fall
- can be served hot or cold
- makes a large batch for a big crowd on Thanksgiving
- will be a popular beverage at your holiday gatherings!
You'll love the fall flavors in this festive holiday punch recipe! It's a great beverage to serve over ice with Thanksgiving dinner, or simmered on the stove to enjoy after a big meal.
This is one of my favorite fall punch recipes because it's so simple and refreshing. It's one of those festive drinks you can customize any way you like for holiday parties. Or, just enjoy it throughout the fall season when you're craving chicken pot pie and apple cider punch!
Even though it's a non-alcoholic option, it's easy to turn this beverage into a sparkling Thanksgiving punch with a bottle of champagne. It also makes a flavorful spiced rum punch at your holiday cocktail party for adults only!
See recipe card for quantities.
- apple cider - be sure to purchase unfiltered apple cider and not apple juice
- ginger ale - can substitute club soda for a less sweet version
- pear slices - red pears make a beautiful presentation
- orange slices - slice in circles, or cut into a half moon shape
- apple slices - use honeycrisp or gala apples for the best flavor
- ground cinnamon - adds an extra bit of spice to the punch
- cinnamon sticks - a nice garnish for individual mugs or glasses
- fresh cranberries - just a few add a festive touch to each glass
- star anise - optional decorative spice found at the grocery store
How to Make Thanksgiving Punch
The preferred way to enjoy this delicious drink is by serving it cold over ice. You can chill it in a punch bowl or use another decorative container like a dutch oven (shown in photos) or a large drink dispenser.
Simply pour apple cider and ginger ale into a punch bowl and stir well. Add a dash of cinnamon and mix with liquid ingredients.
Wash and slice a naval orange, crisp apples and red pears. Place fruit slices on the top of the punch and add fresh cranberries to garnish. Scatter a few star anise and cinnamon sticks into the container to make a beautiful display.
Add apple cider and ginger ale to a dutch oven on the stovetop. Bring the heat to medium. Stir in ground cinnamon, star anise, cinnamon sticks and cranberries.
Add fruit slices and lower heat until cider begins to simmer. Let simmer for at least an hour until cranberries pop open. Serve in festive mugs with a cinnamon stick garnish.
Create a boozy Thanksgiving punch by adding your desired amount of spiced rum to a full punch bowl and stir before serving. This can be added to either the hot or cold recipes.
If you'd like a sparkling beverage, add a bottle of champagne instead of ginger ale to the cold recipe. Rim the glasses with cinnamon sugar before serving for a festive touch.
There's a big difference between the two. Apple cider has a large amount of sediment or pulp which is found at the bottom of the bottle. It's pressed and unfiltered so it has incredible apple flavor. Apple juice is mostly water with very little apple flavor at all. For those reasons, cider is the better choice for this recipe.
Most larger grocery stores carry apple cider in the refrigerated juice section during the fall months. It's easier to find at your local Farmer's Market or road side stand if they have a refrigerated cooler.
Absolutely! You can make this punch up to 3 days before you plan to serve it to guests on Thanksgiving day. Make sure you mix all of the ingredients together except the ginger ale. Keep it out and use it at the last minute to add lots of fizz to your drink!
Storage and Freezing
Thanksgiving punch is the perfect recipe to keep on hand throughout the fall season. It's a great alternative to lemonade or iced sweet tea. Store leftovers (including fruit) in an airtight gallon jug in the refrigerator for up to 1 week.
This autumn harvest punch can also be frozen in clean plastic jugs for up to 3 months in the freezer. Make sure you remove any fruit before freezing. When it's time to serve, remove from the freezer and thaw in the refrigerator for at least 3 days.
Serve cold over ice, or reheat in a dutch oven on the stovetop for best results. You will need to add more ginger ale to make it fizzy after it's been frozen!
- Use pineapple juice and cranberry juice instead of apple cider. Or, try adding pomegranate juice to the current recipe. Keep in mind this will change the color and flavor of the punch.
- Add ginger beer, club soda, Sprite or Italian sodas instead of ginger ale.
- Try other citrus slices such as blood orange, lemon, key lime or ruby red grapefruit.
- Keep it simple. Too many types of fruit juice distract from the simplicity of this recipe.
- Use real apple cider that is pressed and unfiltered.
- Taste the apple cider before adding ground cinnamon to the ingredients. You may not need to add cinnamon if the apple cider is strong.
What to Serve with Thanksgiving Punch
If you're looking for great appetizers to serve on Thanksgiving Day, you've come to the right place!
These tasty recipes are the perfect compliment to a beautiful and easy fall punch. Appetizers are guaranteed to add a festive centerpiece to your holiday party and Thanksgiving meal!
Non-Alcoholic Thanksgiving Punch
*See notes in blog post for detailed tips, photos and instructions.
- punch bowl (can use a large dutch oven, glass pitchers or glass container)
- ½ gallon apple cider
- 2 liters ginger ale
- ¼ teaspoon ground cinnamon
- 1 large apple
- 1 large orange
- 1 medium pear
- 2 cups fresh cranberries
- 6 to 12 cinnamon sticks (garnish for punch and glasses)
- 6 star anise (optional decorative spice)
- Chill apple cider and ginger ale overnight in the refrigerator.
- Pour apple cider and ginger ale into a punch bowl (or desired container) and stir well. Add a dash of cinnamon and mix with liquid ingredients.
- Wash and slice an orange, apple and pear. Place fruit slices on the top of the punch and add fresh cranberries to garnish.
- Scatter a few star anise and cinnamon sticks into the container to make a beautiful display.
- Add apple cider and ginger ale to a dutch oven on the stovetop. Bring the heat to medium.
- Stir in ground cinnamon, star anise, cinnamon sticks and cranberries.
- Add fruit slices and lower heat until cider begins to simmer. Let simmer for at least an hour until cranberries pop open.
- Serve in festive mugs with a cinnamon stick garnish.
SPIKED WITH ALCOHOL
- Add your desired amount of spiced rum to a full punch bowl and stir before serving. This can be added to either the hot or cold recipes.
- For a sparkling beverage, add a bottle of champagne instead of gingerale to the cold recipe.
- Rim the glasses with cinnamon sugar before serving for a festive touch.
- Chill apple cider and ginger ale overnight before making punch.
- Double the recipe if using a large punch bowl.
- Store leftovers in an airtight gallon jug in the refrigerator for up to 1 week.
- Punch can also be frozen in clean plastic jugs for up to 3 months in the freezer. Make sure you remove any fruit before freezing.
- When it's time to serve, remove from the freezer and thaw in the refrigerator for at least 3 days.
- Be sure to use unfiltered apple cider instead of apple juice for best results.
- View the Google Web Story for Thanksgiving Punch!
Nutrition info is an auto generated estimate.
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