Hot Cranberry-Ginger Punch

Yield: Makes 1 quart

Ingredients

• 1  quart cranberry juice
• 2  ounces  fresh ginger, peeled and thinly sliced (about 1/4 cup)
• 1/3  cup  lime juice
• 1/3  cup  sugar, plus 1/4 cup, if desired

Preparation

Combine cranberry juice and ginger in a 2- to 3-quart pan over medium heat. Bring to a simmer and cook to infuse flavor, about 20 minutes.

Stir in lime juice and 1/3 cup sugar; stir until sugar has dissolved. Taste and add up to 1/4 cup more sugar if desired.

Pour through a fine strainer into a thermos or heatproof pitcher (discard solids). Serve hot.