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.