Sparkling Punch
Makes 14 (4 ounce) servings

Ingredients 

4 cups apple juice or pear nectar
4 inches stick cinnamon
1 vanilla bean, split, or 1 teaspoon vanilla extract
6 whole cardamom pods, broken
1 bottle dry champagne or two 12-ounce bottles lemon-lime carbonated water, chilled
1 large apple, cored and sliced crosswise, or 1 pear, cored and sliced (optional)
Cranberries (optional)
Ice cubes

Directions 

Pour the apple juice or pear nectar into a medium saucepan.

Make a spice bag by:  placing the stick cinnamon, vanilla bean, and cardamom on a double-thick, 6-inch-square piece of 100%-cotton cheesecloth. Bring up corners; tie with string.

Add spice bag to juice.

Bring to a boil; reduce heat.  Cover and simmer for 5 minutes.  Remove from heat.

Cool and refrigerate at least 4 hours or until thoroughly chilled.

Before serving:  Remove spice bag and discard.  Pour juice into a large pitcher or punch bowl.  Stir in vanilla extract (if you didn't use the vanilla bean) and the champagne or  carbonated water.  Add apples or pears and cranberries, if desired.  Add ice just before serving.

*Please enjoy responsibly.