Spiced Cranberry-Orange Punch

Batch recipe: the listed quantities make one large punch bowl. Ladle individual portions into cups; no serving count is specified.

Heat the water, sugar, ginger, the rosemary, the halved cinnamon stick, and star anise in a large saucepan over medium heat. Stir frequently until the sugar dissolves, ensuring the mixture does not come to a boil.

Introduce the cranberries to the mixture and continue cooking, stirring often, until the cranberries start to pop open. Remove from heat and allow the cranberry mixture to cool completely. Once cooled, transfer it to a bowl or storage container, cover, and refrigerate until it is well chilled, for at least an hour or up to four days.

In a large punch bowl, combine the chilled cranberry mixture with the club soda, cranberry juice, and orange juice. Add an ice ring to keep the punch chilled for several hours, or use large ice cubes if necessary. Garnish with fresh rosemary sprigs and orange slices.

Serve the punch in chilled punch cups for an inviting presentation.