This recipe creates a very tart sangria.
I used a Moscato for the wine. It added some extra bubbles and a bit of sweetness to counter the tart cranberry juice.
I used the same Brandy I used in many of the fondue recipes, so I felt this helped the sangria fit in with the other dishes.
The big difference with the sangria versus a regular sangria is, obviously, the use of white wine, then the use of citrus instead of the traditional apples and pears.
I liked the citrus flavors. The only thing I missed was being able to eat all the fruit once I finished my glass. You can, of course, nipple on the oranges, but not really the lemons and limes.
Also, I doubled the recipe because of the number of people I had attending my party.
CRANBERRY SANGRIA
1 Quart Cranberry Juice
3 Cups White Wine
2 Tablespoons, Plus 2 Teaspoons Orange Liqueur or Brandy
1 Orange, Sliced
1 Lemon, Sliced
1 Lime, Sliced
1 Cup Club Soda
In a large pitcher or punch bowl combine the cranberry juice, wine and liqueur. Add the fruit, then the club soda. Mix well. Add an ice ring if desired.
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