t's best to make sangria a day in advance, because
To two large pitchers add the following:
Red Sangria:
Slices from one large orange
Slices from one large apple
Slices from one lemon
1/2 cup sugar
1 cup Alize cranberry/passion fruit cognac, or brandy
1 bottle cabarnet wine
2 cups club soda
2 cups ice.
White Sangria:
Slices from one large orange
Slices from one large apple
Slices from one lemon
1/2 cup sugar
1 cup Alize passion fruit cognac, or brandy
1 bottle chardonnay wine
2 cups club soda
2 cups ice.
Mix well.
Combine wine, cranberry juice, orange juice, liqueur, orange slices and lime slices in large glass pitcher.
Chill for 2 hours before serving.
Just before serving, pour the sangria into a punch bowl.
Slowly add the flavored sparkling water.
In a large pitcher combine limeade, lemonade, and cranberry juice concentrates.
If you double the recipe you can use a punch bowl or 2 large pitchers.
Add the wine and water.
Stir well until combined At this point if you are not serving, do not add ice cubes or fruit, refrigerate.
Just before serving add fruit and ice cubes.
Mash strawberries slightly in a bowl. Pour in a small amount of wine and mix to pick up any juices.
Mix orange and lime juice in a pitcher. Pour in strawberries and remaining wine. Add cranberry-raspberry juice, brandy, Cointreau, and sucralose sweetener. Stir well and refrigerate until flavors combine, at least 4 hours.
Fill glasses with ice. Fill each glass 2/3 to 3/4 of the way with sangria. Top with strawberry soda. Stir well.
In a large pitcher, combine cranberry-grape juice, orange juice, fresh lemon juice, diced pear, and diced apple.
Refrigerate for a least 2 hours.
Just before serving, stir in the lemon-lime soda and some ice.
To Make Cranberry Puree: Combine 1 cup of
Chill all ingredients.
Pour juices and wine into punch bowl.
Float orange slices on top.
Variations: You may adjust the proportions of juice to wine, depending on the strength and flavor profile of your particular wine.
This is also good with limes and lemons.
Ice cubes made of frozen juice are a nice addition, or you can freeze the citrus slices and use them to keep sangria cold.
This can be halved, doubled, tripled, etc. easily for any size group.
Spiced Simple Syrup: Place all of the ingredients in a medium saucepot, stir.
Place on high heat, bring to a boil. Reduce heat, and simmer 5 minutes.
Remove from heat, allow to cool completely.
Pour syrup through a strainer to remove spices.
Pour syrup into a jar with lid and store refrigerated. Shake before using.
Sangria: Combine wine, 3/4 cup spiced simple syrup, sparkling water, orange juice, and fruit slices. Stir briskly.
Serve over ice in large red wine glasses.
erving pitcher. Add the wine, cranberry juice, brandy and Triple sec
Mix all ingredients except for ice.
Pour Sangria in glass and then add ice.
Make sure there is fruit in every glass. Maraschino cherries can also be added.
Put the fresh fruit in a large pitcher & pour the cranberry juice over it, then chill for 2 hours.
Stir in the cran-grape juice, orange juice & lime juice, then add ice & serve in wine glasses or punch cups.
In a large pitcher, stir together the orange juice, lemon juice, orange liqueur, and brandy. Stir in the cranberry juice and red wine. Cover and refrigerate until cold.
To serve, transfer the mixture to a large punch bowl. Stir in the lemon-lime soda and crushed ice. Garnish with cranberries and orange slices.
Preheat the oven to 375 degrees.
Peel, core, and slice the apples thinly. Cut the slices in half.
Stir together the apples, cranberry sauce, Splenda or sugar, and flour. Toss to coat and place in a 9x13 baking dish.
Mix together the topping ingredients until crumbly. Sprinkle evenly over the apple mixture.
Bake for 35-40 minutes or until the fruit is tender.
Serve warm with vanilla ice cream or whipped topping, if desired.
eanwhile, blend drained pineapple and cranberry sauce into pineapple mixture and
br>Mix pineapple juice and sangria. When the sugar has begun
lices.).
For the keto cranberry relish: Add all the ingredients
This makes a gallon.
Mix all the ingredients (i used a plastic ice cream bucket), except for ice.
Let sit in refrigerator atleast 4-5 hours, if not overnight.
Pour sangria into serving glass, fruit and all, then add ice.
In a large pitcher or punch bowl, mix cranberry juice cocktail and peaches or nectarines, sliced lemon, ice cubes and club soda. Stir and serve.
Mix juices of your choice of flavoring (example:
if you like more cranberry, put more cranberry juice in mixture), then mix club soda and Sprite to desired flavoring.
Chill before serving. Garnish with orange and lime slices.
You can use mint and lemon, if desired.