Cornucopia Sangria
- 1 cup whole fresh cranberries
- 1 large or two small oranges, quartered with peels on, then each quarter cut into 3 chunks.
- 8 ounces orange liqueur, such as triple sec
- 2 large or 3 small apples, cored, cut into 1/2-inch chunks
- 1 750-milliliter bottle of inexpensive, chilled dry red wine, such as Rioja
- 1 750-milliliter bottle of chilled sparkling apple cider, such as Martinelli's
- Coarsely chop the cranberries in a food processor or by hand. Place the chopped cranberries and the orange chunks into a 3-quart or larger pitcher. Add the orange liqueur and muddle the fruit in the liqueur with a cocktail muddler or a wooden spoon to release the juices. Add the apples and mix to blend with other fruit. Cover and macerate the fruit for at least 2 hours, and up to 24 hours.
- Just before serving, add the chilled wine and the sparkling cider. Stir to mix. Serve in glasses of your choice (we like canning-jar mugs), making sure to get some fruit into every serving.
fresh cranberries, oranges, orange liqueur, apples, red wine, apple cider
Taken from www.epicurious.com/recipes/member/views/cornucopia-sangria-50056804 (may not work)