Skip to main content

Cranberry Apple Cider Sangria #CranberryWeek


This week we're celebrating the tart cranberry. Thanks to Caroline of Caroline's Cooking for hosting! See all the other cranberry creations being shared as we kick off Cranberry week today - follow #cranberryweek to see all the delicious recipes.



Who doesn't love a good sangria? Typically it's a summer libation...well, at least for me. I don't often make sangria after Labor Day. But I was inspired to create a wintery version for #CranberryWeek. This is perfect for fall and winter parties.

Ingredients 
  • 1 apple 
  • 1/2 C fresh organic cranberries, sliced in half or pierced with a skewer
  • 1 sprig fresh organic rosemary
  • 1 bottle white wine (I used a Sauvignon Blanc)
  • 1 C apple cider
  • 4 T organic granulated sugar
  • 1 C sparkling water
  • fresh organic rosemary sprigs, for garnish
  • organic granulated sugar, for garnish
  • Also need: 1 L jar with a lid


Procedure
Core and dice the apples. Place them at the bottom of the jar. Put the cranberries and rosemary into the jar and sprinkle with sugar. Pour in the wine, cider, and sparkling water. Place the lid on the jar and refrigerate for at least 2 hours before serving.


To make your garnish, lay rosemary sprigs on a plate and spray with water. Dip the rosemary into granulated sugar. Let dry. To serve, pour into glasses and garnish with sugared rosemary.

Comments

  1. I agree with Wendy, the rosemary is a lovely addition!

    ReplyDelete
  2. That is amazing - just beautiful!

    ReplyDelete
  3. I love a good sangria! I still have rosemary in my garden! We will have to try this sangria.

    ReplyDelete
  4. What a beautiful sangria! Looking forward to trying this!

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an