Six Gluten-Free Holiday Punch Recipes for the Christmas Season

Celiac.com 12/21/2021 - Holiday punches are a tradition that goes back hundreds of years or more. Here are six punches that are meant to be served with alcohol, but which can be easily converted to non-alcoholic in most cases. Happy gluten-free holidays!

Luscious Holiday Punch

Ingredients:

• 2 ½ cups white sugar
• 6 cups water
• 2 (3 ounce) packages strawberry flavored Jell-O mix
• 1 (46 fluid ounce) can pineapple juice
• ⅔ cup lemon juice
• 1 quart orange juice
• 2 (2 liter) bottles of Champagne, or lemon-lime flavored carbonated beverage

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Directions:
Bring the sugar, water, and strawberry flavored gelatin to a boil in a large saucepan; boil for 3 minutes. 

Stir in the pineapple juice, lemon juice, and orange juice. 

Divide mixture into 2 separate containers and freeze.

Combine the contents of 1 container with 1 bottle of Champagne, or lemon-lime flavored carbonated beverage in a punch bowl; stir until slushy. 

Repeat with remaining portions as needed.

Christmas Mimosas

Ingredients:

• 2 fluid ounces cranberry juice
• 2 fluid ounces Champagne
• 1 splash orange liqueur
• 1 sprig fresh rosemary
• 2 sugared cranberries

Directions:
Pour cranberry juice into a Champagne flute and top with Champagne. 

Add a splash of orange liqueur and garnish with rosemary sprig and sugared cranberries.

Christmas Poinsettia Punch

Ingredients:
¾ (64 fluid ounce) bottle cranberry juice
1 liter club soda
1 (750 milliliter) bottle orange-flavored vodka
1 (750 milliliter) bottle champagne, or more to taste
½ cup fresh cranberries

Directions:
Combine chilled cranberry juice, club soda, vodka, and Champagne (see Cook's Note).

Garnish with fresh cranberries, as desired.

NOTE: Preparing punch ahead of time? Chill the cranberry juice and vodka first. Add club soda, Champagne, and fresh cranberries just before serving.

Sparkling Holiday Punch

Sparkling apple cider, fresh orange juice, and lemonade concentrate blend into light and refreshing non-alcoholic punch in this easy recipe.

Ingredients:
2 lemons
3 large oranges
1 (6 ounce) can frozen lemonade concentrate
1 liter club soda
2 (750 milliliter) bottles sparkling apple cider
1 tablespoon white sugar
2 trays ice cubes

Directions:
Thinly slice the lemons and the oranges and place in a large punch bowl. 

Pour in the thawed lemonade. 

Gently stir in the club soda and the sparkling apple cider. 

Add sugar to taste. 

Add ice.

Serve chilled.

Centennial Punch

Ingredients:

For the Pineapple-Infused Whiskey:

• 1¼ cups whiskey
• ¼ cup cubed pineapple

For the Coriander-Pineapple Syrup:

• ½ cup water
• ½ cup pineapple juice
• 1 cup sugar
• ¼ cup coriander seeds

For the Punch:

• 2 to 3 lemons, for garnish
• 4 cups cubed pineapple
• 1¼ cups pineapple-infused whiskey
• 3/4 cup coriander-pineapple syrup
• ¼ cup freshly squeezed lemon juice, from 1 or 2 lemons

Directions:

Make the Pineapple Whiskey
In an infusion jar with a tight seal, place the cubed pineapple then add the whiskey.

Shake well and infuse for at least 24 hours.

Strain out the pineapple and bottle the flavored whiskey. It can be stored like regular whiskey.

Make the Coriander-Pineapple Syrup
This will make just over 1 cup of syrup, leaving you a little extra after mixing the punch. It will keep in the refrigerator for about 1 week.

In a small saucepan, bring the water and pineapple juice to a low boil.

Add the sugar, stirring constantly until dissolved.

Reduce the heat, add the coriander seeds, cover and simmer for 15 minutes.

Remove the pan from the heat, keep covered, and let the syrup cool and steep. Strain out the coriander and bottle.

Make the Punch
Caramelize lemons by slicing a few lemons, heating a little oil in a pan and cooking the lemons for about 5 minutes, until soft and brown. Add a bit of sugar for extra sweetness.

Puree 4 cups of fresh pineapple in a blender and strain well through a fine mesh strainer. 

Combine the pineapple-infused whiskey, strained pineapple purée, coriander-pineapple syrup, and lemon juice in a pitcher or punch bowl. 

Chill for at least one hour.

When ready to serve, add ice. 

Large cubes of frozen pineapple can be used instead of ice for a fresh and long-lasting fruit flavor. 

Garnish with several caramelized lemon slices

Pour into ice-filled serving glasses, adding another caramelized lemon slice to each. Serve and enjoy.

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Warm Holiday Mulled Sangria

Warm, spiced, and comforting, everything we want in a winter drink! This Winter Warmer Mulled Sangria recipe is a pure delight and perfect for any cold weather party you may be planning.

First of all, it should be noted that you will need to plan ahead when making this mulled sangria. The first step requires 3-7 days for the booze and fruit to marry and it is worth the wait!

What I found most interesting is the use of fresh fruit and a spiced liqueur to add a seasonal flair to the average Sangria recipe. The red wine base is there, but it also includes Jagermeister Spice with PAMA and fresh cranberries and pomegranate. It is a punch you can only pull off in fall and winter because of the seasonality of those fruits.

Enjoy this punch at your holiday parties or any occasion when friends are gathering and you need a toasty warm-up. It can be served cold as well, but I recommend it hot. It is fabulous, flavorful and a sangria that will impress anyone.

Ingredients:

• 1 (750-milliliter) bottle red wine
• 2 cups pomegranate liqueur
• 1 cup Jägermeister Spice Liqueur
• 12 ounces fresh cranberries
• 2 cups pomegranate arils, from about 2 pomegranates
• 1 1/2 cups cranberry-pomegranate juice
• 1 cup club soda
• 1 sachet mulling spice