Thanksgiving is here, and it came out of nowhere! We have had a lot going on the last few months and I guess I didn’t even realize how much time had passed until now.Thanksgiving is one of my favorites – it’s top two for sure next to the fourth of July. Mike and I have been blessed with family that lives close by, so we get to see everyone on the same day – which means we also get at least two different versions of Thanksgiving dinner! Jealous!?
This year I asked what I could bring, and everyone said nothing. Soo, I made Sangria and brought it anyway! I used nothing but Danza del Sol wine, no brandy in this recipe – I didn’t want to take away from the taste of the wine. I will warn that this recipe has to sit overnight for it to be it’s best, but no one here will judge if you make it, serve it, and drink it up without waiting!
The added bonus to sangria tasting so good it that it’s SO pretty too!
No – I wasn’t paid to write about Danza Del Sol wine… I just like it… you should too… go ahead, click through and join the wine club – next shipment is in December!
Yield: 4-6 servings
Prep Time: 10 minutes
Total Time: 10 minutes
1 bottle of Danza del Sol's Orange Muscat
1/2 bottle of Danza del Sol's Cabernet Franc
1 lime, sliced thinly and halved
1 lemon, sliced thinly and halved
1/2 pint of blackberries
2 handfuls (about 2 cups) cranberries, whole
2/3 cups sugar
3 cinnamon sticks
Sangria is so easy, ready? Put all of these ingredients in a large pitcher, stir and let it sit overnight. Yepp, that's it. Give it another stir when you are ready to serve it. Pour it over ice to serve, and spoon some of the fruit on top. You can also add a little bit of ginger ale or sprite to the top to make it sparkling - up to you. I didn't do that - again, I didn't want to take away from the taste of the wine!