Jan Norris: Food and Florida

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Thanksgiving Dinner: Cranberry Sangria Welcomes Guests Before Dinner

November 14th, 2011 · No Comments

Use Beaujolais or Zinfandel in this bright sangria. /Photo by Luca Trovato, Coastal Living Magazine. (Used by permission of Coastal Living.)

This gorgeous and cheery Cranberry Sangria recipe was in this month’s Coastal Living magazine.

It’s just right for welcoming guests without being too heavy, and its familiar flavors won’t scare them away. Chill a pitcher and have it set on a sideboard with some finger foods to keep curious guests out of the way of the cook while dinner preparations are ongoing.

Cranberry Sangria

  • 2 cups fresh or frozen cranberries
  • 1 cup sugar
  • 1 cup water
  • 1 bottle fruity red wine, such as Beaujolais or Zinfandel
  • 1/2 cup brandy
  • 1 cup fresh orange juice
  • For garnishes: fresh whole cranberries; orange, lemon and lime slices

Bring cranberries, sugar and water to a boil over medium high heat in a medium saucepan. Reduce heat to low, and simmer 4 minutes or until cranberries pop. Pour mixture thorugh a strainer into a bowl; press out juices from berries with the back of a spoon. Discard solids; cool juice to room temperature.

Transfer cranberry mixture to a large pitcher. Stir in wine, brandy and orange juice. Chill 2 hours. Serve over ice, garnished wiht cranberries and fruit slices.

Makes 6 cups.

(Reprinted with permission of Coastal Living Magazine. Story from the November 2011 issue by Julia Rutland, photo by Luca Trovato.)

Tags: Holiday cooking · Sips: Drinkables · Thanksgiving recipes

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