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 quick savory and sweet sauces.
I even keep bags of them in my freezer when they’re out of season.
Here is one of the best cranberry cakes I’ve made, an upside-down cake that highlights cranberries in the most delicious way. It has become my family’s favorite. Use it as a dessert throughout the holiday season; it makes a great impact on a buffet table. Or serve it at brunch.
The cranberry sangria offers a sweet-tart option as a holiday punch.
Buy firm, plump, shiny cranberries that are red to reddish black in color. Avoid bags that have shriveled cranberries. Refrigerate cranberries right in their bags (twist-tied airtight once open) as long as six weeks. Wash them only when ready to use. Cranberries can be frozen in their bags up to one year.
Place 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.)
In large pitcher, combine chilled cranberry syrup, wine, juice, orange, lemon and apple. Refrigerate 2 to 4 hours.
To serve, add club soda. Using slotted spoon, place fruit in wine glasses, dividing evenly. Pour in sangria, dividing evenly. Serve chilled.
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