For those among us who might be tasked with serving Thanksgiving dinner for a crowd, and in particular for those needing some sort of libation to mellow the family down a notch or two, Chef Libby in Austin sent this Ciderhouse Port Sangria recipe along a couple of days ago to share.
While she readily admits she long ago gave up on the hostile, how-many-more-hours-do-we-have-to-stay family Thanksgivings, she insists this is one of her and the 30 or so friends she entertains every November for the holiday meal absolute favorites among adult beverages she’s served over the years.
…Here’s another one for your Chi Wulff crowd, a very nice holidayish Sangria that offers surprising depth with the rye, maple syrup and pear, and perhaps most importantly, scales easily to serve a crowd. We’ve never NOT had people fight over the last cup anywhere we’ve served it – my Thanksgiving crowd will plow through this recipe times 4 in a few weeks. You don’t need to break the bank on an expensive port either, though it’s definitely worth spending for the fresh cider…
Nuff said.
1 bottle port, aim for a Reserve Ruby Port
24 ounces (preferably fresh) apple cider
3 ounces rye whiskey
1 and 1/2 ounces maple syrup
2 pears, cored and sliced
2 Granny Smith or other tart apples, cored and slicedGarnish with fresh apple or pear slice
Combine everything but the garnish slices in a pitcher, stir gently and let rest in the fridge overnight, though 12 hours or more is better.
Serve chilled, garnished with the pear or apple slices.
Enjoy.
