For the Cranberry Syrup, combine cranberries and water in a saucepan and simmer until cranberries pop and split. Remove from heat and add sugar, stirring until it’s fully dissolved. Let cool.
For the punch, in a large pitcher combine the cranberry syrup mixture with the rest of ingredients except ginger ale. Store in the fridge for at least an hour. When ready to serve, pour into a rocks glass over ice and top with cold ginger ale. Stir to combine then garnish with cranberries and apple slices and serve.