Cranberry Orange Mocktail with Ginger and Spice

On the cusp of winter, which happens to be peak citrus season, I’m sharing my cranberry orange mocktail with ginger and spice. I love non-alcoholic drinks for the holidays, and with New Year’s Eve celebrations coming, this is a flavorful option that everyone can enjoy. Certainly you might put out some spirits for those who wish to add a splash, but this drink is absolutely delicious on its own.

Berry flavor comes in the form of a cranberry spice syrup than can be used in lots of holiday drinks, while the citrus component can come from mandarins, blood oranges, clementines, or your preferred variety. Save a few slices for the brûléed orange wheels that make a beautiful (and tasty!) garnish. Find the full recipe including the syrup and garnish technique below.

Ingredients

Cranberry Spice Syrup

½ cup unsweetened cranberry juice
¼ cup brown sugar
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg

Mocktail

3 thinly sliced pieces of ginger
1 ounce cranberry spice syrup
2 ounces freshly squeezed mandarin, blood orange, clementine or preferred orange
2 ounces sparkling mineral water to fill glass or enough to top
Garnishes: brûléed orange wheels, crystallized ginger, and/or fresh rosemary

How to Make Cranberry Spice Syrup

If you have taken one of my mocktail classes, you know that I often reduce the sugar in syrups when I include them as a mocktail sweetener. In this case, I use half the amount of sugar that would be in a regular strength simple syrup and substitute brown sugar for a warmer flavor. Instead of whole spices, I use ground in this recipe as they come through more strongly in the mixed drink.

For the syrup, heat the cranberry juice, brown sugar, ground cinnamon, and ground nutmeg in a small saucepan over medium heat until sugar dissolves.  Let cranberry spice syrup cool before using.

How to Make a Brûléed Orange Garnish

Raw (turbinado) sugar caramelizes well and lends a deeper flavor to the brûléed orange wheels. Choose the same citrus that you squeezed for the mocktail juice or opt for a small type such as a mandarin or clementine.

Begin by slicing the citrus into thin rounds. Lay the slices on a paper towel to absorb some of their juice and let sit for a few minutes, as the sugar on a drier slice will caramelize more easily.

In the meantime, lay a heavy-duty metal baking rack than can withstand high heat on a baking sheet of the same kind. Remove anything else from the area so you have a safe working space. Place the citrus slices on the rack, sprinkle the slices liberally with raw sugar and use a kitchen torch to toast the sugar until it becomes crackly and browned, keeping the torch moving around the slice rather to avoid overheating one area. Be careful not to burn the sugar. Make sure to read all the directions that come with the kitchen torch so you know how to adjust the flame size and use the gas dial.

Alternately, fruit slices can be brûléed using the broiler. Sprinkle the sugar on the slices and place the slices on a heavy duty baking sheet safe for broiler use.

How to Mix the Mocktail

For each mocktail, muddle ginger in bottom of cocktail shaker. Add syrup and blood orange juice. Shake briefly with ice then strain into ice-filled glass. If you don’t own a shaker, simply use a lidded jar and kitchen sieve.

Top with sparkling mineral water and give a brief, gentle stir.

Garnish mocktail with brûléed orange wheels, crystallized ginger, and/or fresh rosemary.

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