Spiced Fuji Apple Punch

Fuji apple juice, which can be found in the refrigerated section of most grocery stores, has a fresh, bright flavor and balanced acidity that makes this spiced punch more refreshing than the usual apple cider-based variations. Ginger slices add invigorating aroma and kick while cardamom, cinnamon, whole cloves, and black pepper give it just the right amount of warmth for the changing season. You can serve this as is or add Cognac or bourbon for a spiked version.

Recipe from our chef/partner Justin Chapple

½ gallon Fuji apple juice, such as Red Jacket Orchards

4 large cinnamon sticks, plus more for garnish

3 ounces fresh ginger, thinly sliced, plus more for garnish

Three ¼-inch-thick slices Fuji apple, plus more for garnish

2 teaspoons cardamom pods, lightly cracked

2 teaspoons whole cloves

1 teaspoon black peppercorns

Four 1/2-inch-wide lemon peels

1 vanilla bean, split

Cognac or bourbon, for serving (optional)

In a Dutch oven, combine everything except the Cognac and garnishes. Bring to a gentle simmer over medium heat, about 5 minutes. Cover and simmer over low heat until the punch is nicely spiced and has a medium body, 30 to 40 minutes; keep the punch hot over very low heat.

To serve, ladle about 1¼ cups of the punch into a 12- to 14-ounce mug and, if desired, add 1½ ounces of Cognac or bourbon. Garnish with a cinnamon stick and a slice of ginger and apple.