This week we want to bring on the holiday cheer, and what better way than with a big bowl of punch! Let us know if you favor Champagne or prosecco -- or is your punch based on Rum or eau de vie? Do you believe in the flavored ice ring, or do you like to load up your punch bowl with blood oranges and cranberries...
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We think this is on of Sarah's most artistic ingredient shots so far.
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Amanda keeps an eye out for bad cranberries -- one rotten one can spoil the whole bunch!
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This microplane grater is great for grinding fresh nutmeg.
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A spice party!
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Amanda splits a vanilla bean, which will infuse the punch with its caramel notes.
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The recipe calls for 1/4 teaspoon of ground nutmeg, and in order to get the most from the spice, you should really grind it fresh.
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Sometimes it takes two to measure out honey.
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And to pour the cider into the saucepan.
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One of Amanda's beautiful copper pots -- perfect for punch.
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Normally, we'd just eyeball 3/4 bottle of wine, but we were feeling the need for precision.
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Once it has simmered for about 10 minutes, you might want to taste the punch for sweetness and add more honey if necessary.
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In go the cranberries!
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After a few minutes over low heat, they start to split, adding their pink juices to the punch.
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