Cranberry Sangria
Yield: 8-10 Servings
6 Cups Sauvignon Blanc or Rose Wine
1 Cup Water
3/4 Cup Sugar
1/4 Cup Ginger Sugar
1/2 Teaspoon Fleur De Sel
1/2 Teaspoon Ground Pink Peppercorns
½ Vodka or Liqueur
2 Cups Sliced Golden Delicious Apples
2 Cups Fresh Cranberries
8-12 Sprigs Fresh Rosemary or Thyme
We love to serve this version of Sangria, made with cranberries straight from the bog around Thanksgiving and Christmas. It's light, fresh, and festive - a perfect starter before a heavy meal. But we don't limit ourselves to serving it only at the holidays. Every year we freeze cranberries, and it is great fun to pull them out during other seasons so we can enjoy this refreshing drink any time. During October and November, we use fresh apples; in December we use fresh oranges; and during the summer we use fresh peaches. No matter when you serve it, or what fruit you use, your guests are going to love this one!
For Simple Syrup: Place water and sugars in a small saucepan over medium heat. Bring mixture to a slow boil, and cook, stirring constantly, until sugar is completely dissolved (about 3-4 minutes). Set aside and allow to cool completely.
Using a large sangria pitcher, mix together the wine, vodka or liqueur, and 1/2-1 cup syrup (test for sweetness). Stir to mix completely. Add 1 cup each of the apples and cranberries. Chill mixture for several hours before serving.
To serve, strain fruit from the mixture. Place ice, two slices of apples, and 2 tablespoons cranberries in bottom of stemless wine glasses and garnish each with a sprig of fresh rosemary or thyme.
MorningStar Kitchen Seasonings Featured in this Recipe
Click on images below to learn more about seasonings in this recipe
Ginger Sugar
Rich, sweet, and warm,
our Ginger Sugar can be
used creatively for both sweet
and savory dishes. Sprinkle some on salmon before grilling, use to add a subtle sweetness to sauces and vinaigrettes, or use as a finishing touch on pastries and desserts.
Fleur de Sel
Delicately harvested by
hand before its crystals
reach the bottom of the
salt pan, our Fleur de Sel is a must-have for every discerning Home Chef. Used primarily as a finishing salt, it is meant for sprinkling on top of your most special recipes just before serving.
Pink Peppercorns
While they have a fresh,
peppery flavor, pink
peppercorns are not pepper.
They are the fruit of a Brazilian
tree that is part of the cashew/mango family. Their sweet, mild flavor works well in delicate sauces, as well as in seafood and poultry dishes. Crush with a mortar and pestle.
