We had our annual Gluten-Free Cookie Exchange last night — my heart goes out to anyone who missed it!
Plates of goodies.
Mounds of hot cocoa toppings.
But the top requested recipe at the end of the night?
The Christmas Sangria! (man, I love this group.)And ironically, TODAY is National Sangria Day. Who knew? Actually, Shirley from Gluten Free Easily knew and shared her sangria recipe on Facebook… which reminded me I had started typing this post early this morning and didn’t finish. So you have her to thank for getting me in gear and getting this posted — just in time for you to take to your family get together, Katie! 😉
(Adapted from Cook’s Illustrated)
2 large oranges, one sliced, the other juiced (I’m talking BIG oranges. Barely fit in your hand. If not, use three.)
2 lemons, sliced
1-2 cups fresh cranberries (we’re flexible around here — use what you’ve got!)
1/2 cup sugar
1/2 cup triple sec
2 bottles cheap red, fruity wine
2-3 cans club soda or white soda (optional — I used it in the sangria at the cookie exchange)
Add sliced orange, lemons, and sugar to large pitcher. Using a wooden spoon, mash fruit and sugar. Pour in triple sec, wine and juice from second orange and stir to combine. If you choose to use the soda, add that as well, followed by the cranberries. Chill in the fridge for at least two hours — the longer the better! Serve over ice.
Have a JOYful weekend.
xoxo || Sarah