50 g of cane sugar (you can also choose healthier xylitol) + 2 extra spoons
1 vanilla pod, longitudinally quartered
1 pear, sliced
Put a few cranberries on the garnish. Pour 900 ml of water over the remaining cranberries, chopped ginger and cinnamon and bring to a boil. After a while, lower the temperature and cook for about 10 minutes. Remove the spices and drain the cranberries from the finished punch and squeeze the juice through a fine sieve or cloth into another pot.
Put the spices back in the pot and add the juice, vanilla bean and sugar. Boil the whole drink again for about 5-10 minutes over low heat. Finally, add the sliced pears and remove from the heat. Punch is served warm garnished with cranberries.