Skip to main content

Cranberry Apple Cider Sangria #CranberryWeek

By

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.

Labels:

Comments

  1. A Day in the Life on the FarmNovember 13, 2017 at 3:51 AM

    Love the sugared rosemary, Cam.

    ReplyDelete
  2. CarolineNovember 13, 2017 at 4:29 AM

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

    ReplyDelete
  3. RebekahNovember 13, 2017 at 5:35 AM

    That is amazing - just beautiful!

    ReplyDelete
  4. Family Around the TableNovember 13, 2017 at 5:59 PM

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

    ReplyDelete
  5. AnonymousNovember 14, 2017 at 3:55 AM

    Lovely fall drink!

    ReplyDelete
  6. TeriNovember 14, 2017 at 9:08 AM

    What a beautiful sangria! Looking forward to trying this!

    ReplyDelete

Post a Comment

Popular posts from this blog

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

By
This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t...
5 comments
Read more

You're Invited: Take a (Virtual) Hawaiian Holiday with #FoodNFlix

By
Fall Break, Oahu, October 2017 For June, I am hosting  Food'N'Flix , the movie-watching, food-making group rallied by Heather of  All Roads Lead to the Kitchen . This week, my older son was supposed to graduate from high school and we were supposed to leave on a family vacation to the Big Island. But, as enter our eleventh week of being sheltered in place to flatten the curve of the coronavirus, all of our summer plans were canceled, including this long-planned graduation trip to Hawaii. Boo. I understand the need to self-isolate. And we are abiding by the social distancing guidelines put in place by our state. But, boo, nonetheless. Oahu, October 2017 So for this month's Food'N'Flix, I chose to open up the field and let all of the food bloggers take a (virtual) Hawaiian holiday.  My boys have been to Oahu several times with my parents in recent years as my dad grew up there and wanted to spend some time on the island with his grandsons. Ke...
5 comments
Read more