4 oz. canned cranberries, pureed
8 oz. of Chardonnay
8 oz. of White Zinfandel
2 oz. Tuaca liquor
2 oz. Sour Apple Pucker
2 oz triple sec
4 oz. cranberry juice
2 oz. orange juice
Orange wedges and green apple chunks for garnish
Place the canned cranberries in a blender and puree for about 4 to 5
seconds. The mixture should not be totally smooth. Measure out 4
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
Garnish with a fresh skewer of fruit using the orange wedges and
green apple chunks.
It's best to make sangria a day in advance, because the longer the
flavors blend together, the better the drink.
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 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 fall, choose
apples and berries. During the winter, use citrus fruits including
oranges and tangerines. In the summer, mix white wine with peaches,
Be sure you use fruit juices that are consistent with the fruits in
your sangria. In the summer, use peach nectar. If using citrus
fruits, use orange juice. If you're using berries, try cranberry