Continuing the Thanksgiving theme from yesterday’s Recipe of the Week posting (http://sftaoofpao.com/2009/11/19/recipe-of-the-week-apple-sausage-stuffing-a-la-pao/), is the Pao Sip Drink of the Week: Spiced Cranberry Sangria.
The recipe comes to us from Latin chef, Jose Garces, and is also posted on Chow.com (http://www.chow.com/recipes/13694)
The preparation is very easy and straightforward, and the fresh, tart flavors of cranberry and green apple promise to brighten up your Thanksgiving holiday feast. Enjoy!
INGREDIENTS
For the fruit:
- 2 cups fresh cranberries
- 2 Granny Smith apples, large dice
- 1 cup Spiced Simple Syrup
- 3/4 cup Cointreau (orange flavored liquor)
- 1/2 cup ruby port wine
For the sangría:
- 1 (750-milliliter) bottle Tempranillo rosé
- 1/2 cup ruby port wine
- 1/2 cup Cointreau
- 1/2 cup cranberry juice
INSTRUCTIONS
For the fruit:
- Combine all ingredients in a 3-quart container with a tightfitting lid.
- Cover and refrigerate at least four hours or preferably overnight.
For the sangría:
- Add all ingredients to the fruit mixture and stir to combine.
- Refrigerate until chilled, and serve over ice.
