Sip Northwest, Fall 2018
Liquid Assets D I Y 18 S I P N O R T H W E S T C O M HOLIDAY PUNCH FOR A CROWD 1 2 3 Steep the sangria mixture in a cold fridge for at least 1 hour to allow the fl avors to concentrate 4 Arrange cups for self serving or prepare individual glasses for guests on demand with a sprig of rosemary for garnish PHOTO BY BRITTANY CARVALHO INGREDIENTS MAKES 15 20 servings cup cranberry syrup 1 12 ounces container apple juice cup frozen cranberries 1 cups chopped apple Dash cinnamon Dash ground cloves 1 bottle 750 millilit ers Pinot Gris cup pear brandy 1 cup seltzer water Garnish fresh rosemary sprig Add the cranberry syrup apple juice cranberries chopped apples cinnamon and cloves to a bowl and mix well In a larger pitcher or punch bowl combine the fruit spice mixture with the Pinot Gris brandy and seltzer then stir well Autumn and early winter are great times to revel in the bounty of a fruitful Northwest harvest Bring a dazzling tart tang to celebrations with this sunny Holiday Harvest Cranberry Sangria featuring a bushelful of jolly goodies from regional food and drink artisans This big bright batch features accents of fresh herbs and makes a spirited beverage for a bustling group or intimate gathering BY NICKI YOWELL
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