Realizing that just about everybody has their Thanksgiving day beverage game plan in play by now, here’s a great looking Holiday Cranberry Sangria from Cindy in Albuquerque…
…I realize it’s probably too late to share this for Thanksgiving, but it’s a great one for any holiday gathering to come in the next few weeks. It’s worked wonders at family gatherings for us to help take the edge off some of the wilder ones and yet not knock everybody on their butts before I can get dinner finished.
We make up a big batch of the spiced simple syrup and just keep it in the fridge, it so easy to do and will keep for the next 4 weeks easily.
My husband and I and two other couples are headed to fish the San Juan and a nearby private watershed over the holiday weekend, we’ll have a batch or two of this in our boat if the weather’s nice. If you guys are ever down this way, we’re over there a lot and would love to take you out for a day…
Thanks for the sangria and the invitation; both sound pretty damned good about now. Good fishing this weekend…
4 cups fresh cranberries
4 Granny Smith apples, cored and diced medium
1 and 1/2 cup Cointreau
1 cup ruby port wine
1 cup Spiced simple syrup2 bottles Tempranillo rosé wine
1 cup port wine (good blend is ok)
1 cup Cointreau
1 cup real unsweetened cranberry juice (or more to taste)Spiced Simple Syrup
2 cups water
2 cups granulated sugar
3 cinnamon sticks
8-10 allspice berries
6-8 whole cloves
3-4 whole star anise pods
Make a little fruit magic. At least 4 hours ahead of serving (even better the night before) combine the first 5 ingredients in a large covered container, stir well to mix, cover and chill in the fridge.
Stir up the spiced simple syrup. Bring all ingredients to a gentle boil in s saucepan; remove and cool to room temperature. Strain, cover and chill until needed.
Show time. Add the remaining ingredients (the wine, port, more Cointreau and the cranberry juice) to the fruit. Stir well and slide back into the fridge until well chilled, at least an hour.
Serve chilled as is or over ice.
Enjoy.
