'tis the season sangria
spiced cranberry puree
3 cups water
1 cup sugar
4 cups cranberries whole
¼ tsp brown sugar
1 ½ tbsp all spice
½ tbsp orange zest puree
½ tbsp cinnamon
¼ tbsp clove
¼ tbsp nutmeg
procedure:
Stir continuously for 7 to 10 minutes. Once cranberries "pop" remove from heat. Let cool. Once cooled, blend smooth, making sure all skin has been pureed.
for sangria batch:
1 750 ml bottle white wine, we prefer pinot grigio
1 cup captain morgan rum
2 fl oz triple 8 cranberry vodka
1 ½ cup cranberry juice
2 ½ cup white cranberry juice
procedure:
Combine all ingredients in a pitcher. Mix well.
for sangria:
5 oz sangria batch
2 oz cranberry puree
¼ oz lime juice
1 ½ cup cranberry juice
1 oz ginger ale
procedure:
Combine all ingredients but ginger ale in cocktail shaker. Shake well.
Pour over ice filled glass and top with ginger ale. Garnish with 2 cranberries and 1 mint leaf to look like a holly.