What better way to celebrate a special fall occasion (or toast a fall brunch) than with a delicious Cranberry Ginger Prosecco Punch Cocktail?

A fun alternative to our popular Cranberry Sangria Recipe from last year, this cocktail is tart and dry – a refreshing alternative to more cloying cocktails.

I first shared this Cranberry Prosecco Punch on my friends’ site, Amanda’s Cookin’.

Am I the only one that gets really excited for cranberry season?

It’s not so much the actual fruit – but what the represent: fall baking, pretty cranberry-garnished desserts, and the arrival of cranberry gingerale. Cranberry season is to me what pumpkin spice season seems to be to the rest of the world.

In my humble opinion, cranberries are soooo much better.

Cranberries > Pumpkin Spice.

And just to prove the superiority of cranberries, I present them to you in all their glory in this tart, crisp and delicious Cranberry Prosecco Punch.

For a citrus twist, I added a little bit of orange-flavored liqueur (Cointreau) – but if you’re not a fan of Cointreau, feel free to add a splash of white rum or vodka along with a bit of orange juice to still achieve that same blend of fall flavors.

Then, I topped the punch off with some sparkling cranberry ginger ale and a handful of cranberries. A swirl of orange zest would be wonderful in this, as well.

You can use fresh or frozen cranberries in this recipe – or just leave them out as they don’t really enhance the taste, they’re just pretty.

This is a delicious fall cocktail recipe to serve with appetizers or over brunch.