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Cranberry-Apple Sangria




Source of Recipe


Keith Keogh, Red Lobster


List of Ingredients




4 oz. canned cranberries, pureed
8 oz. of Chardonnay (Sutter Home recommended)
8 oz. of White Zinfandel (Sutter Home recommended)
2 oz. Tuaca liquor
2 oz. Sour Apple Pucker (DeKuyper recommended)
2 oz triple sec (Hiram Walker recommended)
4 oz. cranberry juice
2 oz. orange juice
Orange wedges and green apple chunks for garnish


Recipe



Place the canned cranberries in a blender and puree for about 4 to 5 seconds. The mixture should not be totally smooth. Measure out 4 ounces.

In a two-quart container or pitcher, combine all the ingredients.

Stir well and store in refrigerator until ready to serve.

Serve approximately 6 ounces of the beverage over ice in a tall glass.

Garnish with a fresh skewer of fruit using the orange wedges and green apple chunks.

Kitchen tip

It's best to make sangria a day in advance, because the longer the flavors blend together, the better the drink.

Don't put the fruit into the sangria at the last minute. Allow it to soak up the flavor of the liquids.

Use a quality wine in your sangria, and make sure to put it in the glass or pitcher before you start mixing the other ingredients.

Since fruit is a great expression of the seasons, use those types that are fresh and in season. For example, during the fall, choose apples and berries. During the winter, use citrus fruits including oranges and tangerines. In the summer, mix white wine with peaches, nectarines and
blueberries.

Be sure you use fruit juices that are consistent with the fruits in your sangria. In the summer, use peach nectar. If using citrus fruits, use orange juice. If you're using berries, try cranberry juice.