6 cups unsweetened cranberry juice
3 cups light brown sugar
6 pods star anise
3 cinnamon sticks
9 cups vodka
1 1/4 cups triple sec
Orange twist, for garnish, optional
For the mulled cranberry juice: Combine the cranberry juice, brown sugar, cloves, star anise and cinnamon in a medium saucepan. Bring to a simmer over medium heat, then reduce to medium-low and simmer for 30 minutes. Let cool to room temperature before placing in the refrigerator to cool completely. Strain just before using.
For the punch: Combine the vodka, triple sec and 4 1/2 cups of the mulled cranberry juice in a large punch bowl over ice or a juice ice mold (see Cook's Note). Stir to combine. Garnish with the orange twist if using.
To make a juice ice mold, combine 2 parts cranberry juice to 1 part water and pour into a Bundt pan. Sprinkle in some frozen cranberries if desired. Freeze until solid.
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