Sweater Weather Punch (Scotch And Cranberry Cocktail) Recipe

In a small saucepan, bring 4 1/2 ounces (130ml) water to a boil over medium-high heat, then add marmalade and whisk until fully incorporated. Remove from heat and let cool. (If you prefer a punch without any orange bits in it, use an immersion blender to blend until smooth.) Refrigerate in a sealed container up to 1 week.
At least 1 day before serving, make a large ice block by freezing water in a cake pan or Tupperware container that will fit in your punch bowl. Alternately, make several trays of large ice cubes. In addition, you'll want about 4 standard trays of ice cubes for serving.
In a 2 1/2- or 3-quart pitcher or other large container, stir together marmalade syrup, unsweetened cranberry juice, 8 ounces (240ml) water, sherry, Becherovka, and Scotch. The punch can be refrigerated, covered, up to 24 hours.
When ready to serve, stir punch well. Add salt, Angostura bitters, lemon juice, and orange juice and stir again. Pour into a large punch bowl and add ice block or large ice cubes. Garnish bowl with lemon wheels and cranberries. Ladle into ice-filled glasses to serve.