Welcome to Day One of Christmas Week!!! This event is hosted by Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen. We hope to inspire you to break out those holiday sprinkles and get your bake on!
Thanks to our sponsors for Christmas Week. Anolon is donating a 5-piece Bakeware Set. Swing by their Facebook Page to show them some love. We also have Ball supplying us with 4 sets of Jars in their gorgeous Green Heritage Color. Swing by their Ball Canning and Recipes Facebook Page to say hello.
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Let’s make this short, sweet, and to the point. Sangria. It’s the bomb.
Why?
Because you can take bottles of crappy wine, fruit in your fridge, and make delicious sangria.
Yea boo, I said it.
No need to thank me, just flow with me for a second.
I had a large assortment of berries in my refrigerator.
Why?
They were on sale.
I had unopened wine in my fridge too.
Why?
I meant to drink the bottles and forgot. For like 3, 4 months. You can’t fault me. That’s how I roll.
I had an overabundance of cranberries in my freezer.
Why?
Mojitos, yo.
I had infused vodka in my fridge too.
Why?
I like to get my infuse on.
I had a bottle of pomegranate juice and a pomegranate.
Why?
I don’t even remember. Don’t make me have to think.
I had to get a crowd of people drunk over Thanksgiving.
Enter: Cranberry Berry Pomegranate Sangria
This sangria is tasty as hell. Tart cranberry simple syrup, a berry puree, pomegranate juice, and an assortment of berries give this sangria its curvalicious body, making it go down so smooth and sweet – You won’t notice the 4 bottle of wine and the berry vodka I snuck up in there.
I’m a sneak. Can’t help it.
This sangria is meant for a crowd, coming in at about a gallon. Mix it in a large large punch bowl and serve over ice and a splash of club soda or seltzer. Yeah. I see you salivating.
I didn’t want to say it, but… I think I just performed a Christmas Miracle.
Cranberry Berry Pomegranate Sangria #ChristmasWeek
By Miss Bosslady,
12/15/2014
Ingredients:
For the cranberry simple syrup
1 cup cranberries -
1 cup water -
1 cup granulated sugar -
For the berry puree
2 cups assorted berries, your choice (I used cranberries, blackberries, and raspberries) -
For the Sangria
1 cup cranberries -
2 pomegranates, seeded -
1 cup of assorted berries (fresh or frozen) -
1 cup cranberry simple syrup -
Berry puree -
16 ounces pomegranate juice -
5-6 ounces berry vodka -
4 750ml bottles of red wine (I used Cabernet) -
Club soda or seltzer -
Instructions:
Make the cranberry simple syrup:
I a small saucepan combine cranberries, water, and sugar. Bring to a boil over medium/high heat. Reduce the heat to low and allow to simmer until the cranberries have burst and released their tart juice, about 15 minutes. Remove from heat and allow to steep for about 20 minutes. Strain the syrup into a jar with a tight fitting lid and store in the refrigerator until ready to use. Makes about 1 1/2 cups of cranberry simple syrup.
Make the berry puree:
Add the berries to a blender. Blend on high until smooth. Strain and discard the solids. Store in a container with a tight fitting lid until ready to use.
Make the sangria:
To a large punch bowl (when I say super I mean large enough to hold a gallon of booze) add the cranberries, pomegranate seeds, and assorted berries.
To the fruit add the cranberry simple syrup, berry puree, pomegranate juice, berry vodka, and red wine. Mix thoroughly to combine. Cover and chill in the refrigerator for at least 2 hours or overnight.
Serve sangria over ice with club soda or seltzer.
Swing by all the participants to see what they’ve been whipping up for the holidays:
Coconut Layer Cake by Cravings of a Lunatic
Monster Cookie Cake by The Girl in the Little Red Kitchen (It’s Susan’s birthday today as well! Happy Birthday, Susan!)
Chewy Molasses Cookies by Dinners, Dishes, and Desserts
Chocolate Chip Skillet Cookie by My Catholic Kitchen
Cranberry Cheesecake by From Gate to Plate
Eggnog Made Easier by Cookistry
Eggnog Muffins with Eggnog Glaze by Food Lust People Love
Finnish Pulla (Cardamom Coffee Braid) by Farm Fresh Feasts
Red Velvet Fudge by That Skinny Chick Can Bake
Millionaire’s Shortbread Cookies by Cooking In Stilettos
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We have a giveaway situation!! Look at all the swag up for grabs, yo!! One winner takes all!!
Giveaway Prizes include:
One 5 piece set of Anolon Bakeware Set
Two Sets of Ball Heritage Collection Quart Jars (each set includes 6 jars)
Two Sets of Ball Heritage Collection Pint Jars (each set includes 6 jars)
One Set of 1 Dozen Assorted Cookie Sampler Box from The Girl In The Little Red Kitchen Bake Shop
Two Sets of Brownie Brittle Snack Sampler (each set includes One 5-ounce bag of each flavour)
Plus 1 Copy of each of these cookbooks:
One Autographed Copy of Make Ahead Bread by Donna Currie
One Copy of The Mixer Bible by Meredith Deeds
One Copy of 175 Best Babycakes Cake Pop Recipes by Kathy Moore and Roxanne Wyss
One Copy of 175 Best Mini Pie Recipes by Julie-Anne Hession
One Copy of The 250 Best Brownies, Bars & Squares by Ester Brody
One Copy of Oatrageous Oatmeals by Kathy Hester
One Copy of Adventures in Comfort Food by Kerry Alteiro
One Copy of Food Truck Road Trip by Kim Pham
One Copy of Decadent Gluten-Free Vegan Baking by Cara Reed
One Copy of 100 Juices, Smoothies and Healthy Snacks by Emily von Euw
One Copy of CopyKat coms Dining Out at Home Cookbook Recipes by Stephanie Manley
One Copy of Copykat.com’s Dining Out At Home Cookbook 2 by Stephanie Manley
Enter to win!!
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