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Recipe: Mulled Apple Champagne Punch

A clear, golden sparkly punch. This makes 18 - 5 ounce glasses. I suggest you plan on several glasses per person unless many guests are teetotalers. I was greatly embarrassed to see how quickly it was disappearing, and ended up with a greatly diluted version before long. I just had to keep adding regular white wine to the mix when the second batch started to empty out. Punch is not hugely popular here, but it certainly was that night

Mulled Apple Champagne Punch Ingredients

  • 3 tablespoons pumpkin pie spice

  • 1 tablespoon grated orange zest

  • 1 (12 fluid ounce) can frozen apple juice concentrate, thawed

  • 3 quarts Chablis wine

  • 1 (750 milliliter) bottle dry champagne, chilled

  • 1 (8 ounce) can pineapple chunks

  • 1 orange, sliced into rounds

  • 1 (4 ounce) jar maraschino cherries, drained

How to Make Mulled Apple Champagne Punch

  1. In a saucepan, combine pumpkin pie spice and orange zest to apple juice concentrate. Bring to a boil and simmer 10 minutes. Remove from heat. In a large pitcher, combine spiced apple juice concentrate and white wine. Chill in refrigerator overnight.

  2. Strain the wine mixture through a coffee filter, being careful not to disturb the spices which have settled to the bottom of the pitcher.

  3. Just before serving, slide in the ice ring. Slowly pour the champagne down the side of the bowl to retain as much carbonization as possible.

  4. To make Ice Ring: In a ring shaped mold, combine pineapple chunks, orange slices and maraschino cherries. Pour in just enough water to hold the fruit together in the ring. freeze overnight.

Mulled Apple Champagne Punch Nutritions

  • Calories: 202.4 calories

  • Carbohydrate: 16 g

  • Cholesterol: 0 mg

  • Fat: 0.2 g

  • Fiber: 0.4 g

  • Protein: 0.4 g

  • SaturatedFat: 0.1 g

  • ServingSize:

  • Sodium: 16.6 mg

  • Sugar: 10.8 g

  • TransFat:

  • UnsaturatedFat:

Mulled Apple Champagne Punch Reviews

  • This punch was excellent It smells and tastes great Previous reviewer is right, though. I doubled the batch, and still ran out Everyone just loved it The Champagne adds the fizz, and it is delightful. On the second batch, I used slightly less of the mulled wine, and more of the champagne, because the spices are strong. Not to worry, though. We used up the leftover mulled wine with more champagne the next weekend It seems to keep quite a while.


  • I sampled this before putting it on the Halloween menu and it is great I dont even like pineapple normally.

  • We made this without the ice ring (poor planning). It was really troublesome getting the coffee filter to work as a strainer and in the end it took a really long time to prepare. I dont think that I would make this one again.

  • Too sweet and savory for my taste. The combinations just didnt work.

  • This recipe was a great hit and I plan on using it week in fact. I will use only two tablespoons of the spice this time and I agree that the coffee filter does not work very well I just used a fine strainer and was careful not to let the spices pour out. I also added a small amount of cointreau to the saucepan with the apple juice and spices. The frozen fruit ring was great although I was hesitant about the three was great Make a double batch...better to have a little left over than to run out. I have given this recipe to at least a half dozen of my guests. I rate this a 5Glenys C.

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