Cranberry Apple Sangria Food

CRANBERRY SANGRIA

Steps:

• Place the sugar, tea bags, lemon slices, cloves, cinnamon, nutmeg, ginger, and water into a saucepan, and stir until the sugar has dissolved. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat and let mixture cool. Strain out and discard the spices, lemon, and tea bags.
• Pour the white wine into a large jar or covered container, and mix with the tea mixture. Stir in apples and cranberries; mix in the apple brandy. Chill in refrigerator 24 to 48 hours. Serve cold.

RED LOBSTER - CRANBERRY-APPLE SANGRIA

Steps:

• Orange wedges and green apple chunks for garnish
• Place the canned cranberries in a blender and puree for approximately 4-5 seconds. The mixture should not be totally smooth. Measure out 4 ounces.
• In a two-quart container or pitcher, combine all the ingredients.
• Stir well and store in refrigerator until ready to serve.
• Serve approximately 6 ounces of the beverage over ice in a tall glass. Garnish with a fresh skewer of fruit using the orange wedges and green apple chunks.
• Chef's Tips:.
• It's best to make sangria a day in advance, because the longer the flavors can blend together, the better. Don't put the fruit into the sangria at the last minute. Allow it to soak up the flavor of the liquids. Use a quality wine in your sangria, and make sure to put it in the glass or pitcher before you start mixing in the other ingredients. Since fruit is a great expression of the seasons, use those types that are fresh and in season. For example, during the summer, mix a white wine with peaches, nectarines and blueberries. In the winter, use citrus fruits like oranges and tangerines. In the fall, choose apples and berries. Be sure you use fruit juices that are consistent with the fruits in your sangria. In the summer, use peach nectar. If you're using citrus fruits, use orange juice. If you're using berries, use cranberry juice.