2 blood oranges

1/2 cup (125 ml) sugar

1/4 cup (60 ml) water

4 cups (1 litre) cranberry juice

2 cups (500 ml) blood orange juice

3 cups (750 ml) sparkling white wine

1/2 cup (125 ml) frozen cranberries

Line a baking sheet with parchment paper. Set aside.

Slice each unpeeled orange into 8 wedges, then halve each wedge. Place the orange slices on the parchment paper. Freeze for 2 hours or overnight.

Make a simple syrup: In a saucepan over high heat, bring the sugar and water to a boil, stirring until the sugar dissolves. Let the syrup cool.

In a punch bowl or large pitcher, combine the juices and syrup.

Just before serving, add the sparkling wine, frozen orange slices and cranberries.

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