Brandy-Apple Punch Recipe

• 1 cup cranberries (about 4 ounces), thawed if frozen
• 1 1/2 cups water
• 1/4 cup packed dark brown sugar
• 3 cups apple cider or apple juice
• 3 cups brandy
• 1 1/2 cups freshly squeezed lemon juice (from about 15 lemons)
• 3/4 cup maple syrup
• 1 large Granny Smith apple, thinly sliced, for garnish
• Ice

1. Place cranberries, 1/4 cup of the water, and the brown sugar in a large bowl and mash with a potato masher until the cranberries are completely smashed and the brown sugar has dissolved slightly.
2. Add the remaining 1 1/4 cups water, apple cider or juice, brandy, lemon juice, and maple syrup and stir vigorously until well combined and the sugar has completely dissolved.
3. Pour the mixture through a strainer set over a 10-cup pitcher and discard the solids left in the strainer.
4. Chill for at least 1 hour, or until cold.
5. If desired, transfer the mixture to a punch bowl and top with apple slices.
6. To serve, pour 3 ounces of the punch into a highball glass filled with ice.
7. Garnish with a thin slice of apple.

cranberries, water, brown sugar, apple cider, brandy, freshly squeezed lemon juice, maple syrup, apple

Taken from www.chowhound.com/recipes/brandy-apple-punch-29082 (may not work)