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| Photo by Emily Clack |
Try this Cranberry Sangria for Thanksgiving. You'll love our Cocktails chapter in the Capital Cooking Cookbook. After taking a look, you'll be prepared for any party.
Cranberry Sangria
- 2 cups Chrysalis, “Sarah’s Patio Red”, Loudoun County, VA, 2010 (or your favorite red wine)
- 1 cup vodka
- 1/4 cup Mount Gay Eclipse spiced rum (or other rum)
- 2 cups Chrysalis, “Sarah’s Patio Red”, Loudoun County, VA, 2010 (or your favorite red wine)
- 1 cup vodka
- 1/4 cup Mount Gay Eclipse spiced rum (or other rum)
- 2 1/2 cup Cranberry Juice
- 1/2 cup grapes, sliced in half
- 1/4 cup fresh cranberries
- 1 lemon, sliced
- 1 lime, sliced
- 1 orange, sliced
- 1 apple, sliced
- 1 cup Piper Sonoma sparkling wine (or other sparkling wine)
- 1/2 cup grapes, sliced in half
- 1/4 cup fresh cranberries
- 1 lemon, sliced
- 1 lime, sliced
- 1 orange, sliced
- 1 apple, sliced
- 1 cup Piper Sonoma sparkling wine (or other sparkling wine)
In a large punch bowl, add all ingredients except for the sparkling wine and chill. Just before serving, add the sparkling wine. Perfect for a any fall fest! Who doesn’t love sangria?!
2 comments:
i fully intend to mix an entire batch of these sunday nite after the show!!!! Looks like an awesome recipe!
Sounds like a great idea.
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