Yumm! This Spiced Cranberry Sangria is a perfect holiday cocktail to enjoy with friends and family! I think that I'll surprise my family tonight with this festive beverage! Check back tomorrow for the tasting notes. Happy Thanksgiving week!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMLzfCayQH_HMPrEkRt6gDuUNV_60TsjNmXw9fIa3LFZwFaRBxRd7PTl8HnYXf01pPJOKitK3AIT2L4s9JULzYylnnEXBVuE4BBlDMqsiBxV212_ZrjbdBxRz2gGjo7D_2L9746XxrldU/s640/sangria290.20091124141932.jpg)
By dressing up classic Spanish sangría with Spiced Simple Syrup and tart cranberries, Chef Jose Garces has created an ideal cocktail for a winter holiday celebration. Chef Garces serves this with an apple chip garnish for a more elegant finish, but even without it it’s delightful.
What to buy: If you can’t find a Tempranillo rosé, a less earthy Grenache rosé is a suitable substitute.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMLzfCayQH_HMPrEkRt6gDuUNV_60TsjNmXw9fIa3LFZwFaRBxRd7PTl8HnYXf01pPJOKitK3AIT2L4s9JULzYylnnEXBVuE4BBlDMqsiBxV212_ZrjbdBxRz2gGjo7D_2L9746XxrldU/s640/sangria290.20091124141932.jpg)
By dressing up classic Spanish sangría with Spiced Simple Syrup and tart cranberries, Chef Jose Garces has created an ideal cocktail for a winter holiday celebration. Chef Garces serves this with an apple chip garnish for a more elegant finish, but even without it it’s delightful.
What to buy: If you can’t find a Tempranillo rosé, a less earthy Grenache rosé is a suitable substitute.
INGREDIENTS
For the fruit:
- 2 cups fresh cranberries
- 2 Granny Smith apples, large dice
- 1 cup Spiced Simple Syrup
- 3/4 cup Cointreau
- 1/2 cup ruby port wine
For the sangría:
- 1 (750-milliliter) bottle Tempranillo rosé
- 1/2 cup ruby port wine
- 1/2 cup Cointreau
- 1/2 cup cranberry juice
INSTRUCTIONS
For the fruit: - Combine all ingredients in a 3-quart container with a tight-fitting lid.
- Cover and refrigerate at least four hours or preferably overnight.
For the sangría:
- Add all ingredients to the fruit mixture and stir to combine.
- Refrigerate until chilled, and serve over ice.
- recipe and pic found here
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