Thanksgiving Sangria

An Autumn Spiced Sangria
perfect accompaniment to a Thanksgiving Meal

Heat  together
2 cups of fresh cranberries
2 cups of turbinado sugar
peel of an orange 
2 cups of water
Once the sugar has dissolved 
add to it
1 t. black peppercorns
1 t. juniper berries
6 cloves
1 small cinnamon stick
1 star anise
1 1/2 inch of a vanilla bean
1.5 inches of fresh ginger sliced
simmer for 20 minutes
Remove from heat and cool
 (outdoors perhaps, the deck,
 the fire escape, the window sill) 
Strain the cranberry syrup, and add the juice from the orange previously peeled,
3-4 cups of Brandy (a Spanish one will do nicely)
and a bottle of dry red Wine
 (again Spanish is the way to go)

Garnish with fresh cranberries and orange slices





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