Punch:

• 2 (750 ml) bottles red wine
• 2 cups ruby port wine
• 4 cups cranberry – pomegranate juice
• 1 cup spiced simple syrup (recipe below)
• 2 oranges, sliced thinly
• 1 lemon, sliced thinly
• 2 cups frozen cranberries
• 1 bottle prosecco, chilled, for serving Cinnamon sticks for garnish

Spiced simple syrup:

• 1 cup water
• 1 cup sugar
• 2 cinnamon sticks
• 1 star anise
• 1 teaspoon whole cloves
• 1 teaspoon black peppercorns
• 1⁄4 cup candied ginger, chopped

In a small pot, bring water and sugar to a boil, stir until dissolved. Add cinnamon, star anise, cloves, peppercorns and ginger to a pint jar, add simple syrup. Let cool to room temperature, then refrigerate 24-48 hours. Strain out spices and discard. Combine wine, port, cranberry – pomegranate juice, simple syrup and fruit in a punchbowl. Reserve some of the orange slices for garnish. Serve punch over ice, topping each glass with a splash of prosecco and garnishing with an orange slice and cinnamon stick.