Cranberry, tangerine, and pomegranate champagne punch
- 1 package (12 ounces) fresh cranberries, for the swizzle sticks
- 1 bunch fresh mint, for the swizzle sticks
- 2 cups pomegranate juice (about 5Â pomegranates)
- 3 cups fresh tangerine juice (about 7Â tangerines)
- 5 cups cranberry juice cocktail
- 2 bottles (750 ml each) chilled champagne or other sparkling wine
Instructions:
- To make the swizzle sticks, spear 3 cranberries alternately with 2 mint leaves on wooden skewers. Place the skewers on a baking sheet; cover with damp paper towels, and refrigerate up to 1 hour.
- In a large punchbowl or pitcher, stir together the fruit juices. Fill glasses with ice, and ladle or pour about 1/2 cup punch into each glass; top with champagne. Garnish each glass with a swizzle stick.