Sangria is just perfect for parties. It serves a crowd and the pitcher of colorful wine, juice and fruit looks so pretty on your table or bar. This sangria recipe would be tasty any time of year but the vanilla, plums and cranberry juice give it that fall feel. Try it warm in the cooler months for a special treat. If you're not a fan of plums, try apples instead.
Makes: 10 to 12 servings
Prep: 20 minutes
Chill: 4 hours
- 2 teaspoons whole cloves
- 1/2 of a vanilla bean, split lengthwise
- 1 64-ounce bottle apple-cranberry juice
- 4 medium purple and/or green plums, pitted and sliced
- 1 750-ml bottle Gewurztraminer, or other fruity white wine*
- Ice cubes
1. Place cloves and vanilla bean in center of a double-thick 6-inch square of 100-percent-cotton cheesecloth. Bring corners of cloth together; tie closed with clean string. Pour apple-cranberry juice into a large container or pitcher. Add plums and spice bag. Cover and chill for 4 to 24 hours.
2. Remove and discard cheesecloth bag. Stir in Gewurztraminer. Serve beverage and plum slices over ice. (Or omit the ice and heat the juice mixture and wine in a 4-quart Dutch oven until hot. Serve in heatproof mugs.) Makes 10 to 12 servings.
*Nonalcoholic Option: Substitute two 12-ounce cans chilled ginger ale for the Gewurztraminer, and serve over ice.
(photo and recipe from bhg.com)