MULLED BLOOD-ORANGE PUNCH

Mulled Blood-Orange Punch image

Provided by Martha Stewart

Time 13h25m

Number Of Ingredients 10

4 cups blood-orange juice
8 allspice berries
2 cinnamon sticks, each 3 inches long
1 star-anise pod
5 cloves
2 cups orange juice, chilled
1 orange, thinly sliced into rounds, for garnish
Sparkling dry white wine, such as Prosecco or Cava, chilled
Sparkling mineral water, chilled
Vodka, chilled

Steps:

Combine 2 cups blood-orange juice and spices in a saucepan and bring to a boil over medium-high heat. Remove from heat and let cool. Transfer to a container, cover, and refrigerate at least 12 hours and up to 1 day. Pour mulled juice through a fine sieve into a punch bowl; discard spices. Stir remaining 2 cups blood-orange juice and regular orange juice into mulled mixture and garnish with orange rounds. Serve as is or topped with sparkling wine, sparkling water, or vodka.