1. In a large punch bowl or pitcher, combine the cranberry juice, apple cider, orange juice, and pineapple juice. Stir gently to blend the flavors.
2. Add the maple syrup, ground cinnamon, and nutmeg to the mixture. Stir well until the sweetener is fully dissolved and the spices are evenly distributed.
3. Layer in the orange and lemon slices, pushing them down slightly so they infuse the punch but remain visible for a festive look.
4. If you’re making an alcoholic version, pour in the bourbon or spiced rum and gently stir to combine. My mother Elena loved improvising this step, often adjusting the amount to suit the guests’ taste.
5. Refrigerate the punch for at least 2 hours, preferably overnight, to let the flavors meld beautifully. This is a great step to prepare ahead of Thanksgiving dinner, freeing up your time on the day itself.
6. Just before serving, add the sparkling water or club soda for a refreshing fizz. Stir gently to maintain the bubbles.
7. Garnish with fresh cranberries and rosemary sprigs for a seasonal touch that reminds me of the herb garden in Nonna Rosa’s backyard, where Olivia and Isabella love to explore and pick fresh sprigs for our kitchen.

Pro tip: If you want a warmer version, gently heat this mixture (without the sparkling water) on the stove until warm but not boiling. This brings a cozy, mulled note perfect for chilly fall evenings. I often serve the warm punch during our family Thanksgiving brunch alongside my grandmother’s crusty bread and pumpkin ravioli.