Cranberry Cornucopia Recipes

CRANBERRY CORNUCOPIA SANGRIA

Steps:

• Quarter the orange with the peel on, then cut each quarter into 3 chunks. Core the apples and cut into 1/2-inch chunks. Coarsely chop the cranberries in a food processor or by hand.
• Place the chopped cranberries and the orange chunks into a 3-quart or larger pitcher. Add the orange liqueur and muddle the fruit in the triple sec with a cocktail muddler or a wooden spoon to release the juices. Add the apples and mix to blend with other fruit. Cover and macerate the fruit for at least 2 hours, and up to 24 hours.
• Just before serving, add the chilled wine and the sparkling cider. Stir to mix. Serve in glasses of your choice, making sure to get some fruit into every serving.

CRANBERRY SANGRIA

Steps:

• 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.

CRANBERRY CORNUCOPIA

Steps:

• Bring the water to a boil in a big saucepan; remove from heat, add in the tea bags, and cover; steep for 5 minutes.
• Remove the tea bags and add the brown sugar, cranberry juice, star anise, and orange zest.
• Bring mixture to a boil over med-high heat.
• Decrease heat and simmer for 10 minutes.
• Add in orange juice and rum; stir until warm.
• Remove from heat and strain, reserving the star anise.
• Ladle into mugs; garnish with star anise and lemon slices; serve.