ginger beer and rum punch This warming, spiced punch couldn’t be easier to assemble – just mix, chill and serve with a splash of rum and ginger beer.

Although the beverage is popular, the term "ginger beer" is a bit of a misnomer. Originally, this 18th century alcoholic fermentation was produced from ginger, sugar and a starter culture made from a fungus known as the ginger beer plant. With few exceptions, most of the ginger beers found in stores today are actually carbonated soft drinks.

8 cups cranberry juice
1 tablespoon powdered ginger
6 whole star anise pods
3 (6-inch) cinnamon sticks
2 tablespoons peppercorns
2 cups dark rum
4 (12-ounce) bottles ginger beer

Combine the cranberry juice and spices in a large Dutch oven and bring to a boil. Remove from heat; cover and let stand 30 minutes. Strain the liquid mixture through a double layer of cheesecloth or a fine mesh sieve into a bowl; discard spices. Chill in the refrigerator for at least two hours. Just before serving, stir in rum and ginger beer.

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