- 1 cup fresh or frozen cranberries
- 1 cup sugar
- 1 750-ml bottle white rum
- 3 cups dry hard cider
- 2 cups unsweetened 100% cranberry juice
- 1 cup ginger ale
- ¼ cup fresh lime juice
Thinly slice about a third of the cranberries and leave remaining berries whole. Fill sections of an ice cube tray with berries, then pour in water to fill. Repeat with more trays as needed until you have used all of the cranberries. Freeze until solid.
Meanwhile, bring sugar and 1 cup water to a boil in a small saucepan, whisking until sugar is dissolved. Let simple syrup cool.
Stir rum, cider, cranberry juice, ginger ale, lime juice, 3 tsp. simple syrup, and some cranberry ice in a pitcher or punch bowl. Taste punch; add more syrup if needed. Fill 8 glasses with remaining cranberry ice and pour punch over.
Do ahead: Cranberry ice and simple syrup can be made 1 month ahead. Transfer ice to a resealable plastic bag and keep frozen. Transfer simple syrup to an airtight container and chill.