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Cranberry Sangria

Count me among the many cooks who are passionate about cranberries. It's the combination of their color, taste and versatility that's so inspiring. I've used them in many dishes: casseroles, stews, chutneys, muffins, pies, scones and pancakes, as well as ... Read more

Total time: 1 hour, plus 4 hours chilling | Serves 6
  • 1 cup water
  • 3/4 cup sugar
  • 2 cups cranberries, rinsed and picked over
  • 1 (750-ml) bottle dry white wine, chilled
  • 2/3 cup orange juice
  • 1 orange, thinly sliced and cut crosswise
  • 1 lemon, thinly sliced and cut crosswise
  • 1 tart apple, halved, cored and cut into wedges
  • 1 1/4 cups club soda, chilled

Step 1Place water and sugar in medium saucepan over medium heat. Bring to boil. Cook until sugar dissolves, 2 minutes. Add cranberries. Simmer, uncovered, 20 minutes. Pour through sieve, pressing on cranberries to release all juices; discard cranberries. Refrigerate cranberry syrup until cold, 2 hours. (Can be made up to 5 days ahead.)

Step 2In large pitcher, combine chilled cranberry syrup, wine, juice, orange, lemon and apple. Refrigerate 2 to 4 hours.

Step 3To serve, add club soda. Using slotted spoon, place fruit in wine glasses, dividing evenly. Pour in sangria, dividing evenly. Serve chilled.

Note: I prefer to use a Pinot Grigio.
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