What’s nice about my Thanksgiving cranberry punch recipe is that it can be made well in advance and stored for Thanksgiving Day as part of my Toni’s 12 Days of Thanksgiving.
You will want to make and freeze your Cranberry Ice Ring for your Sparkling-Spiced Cranberry Punch ahead of time and today is the perfect day to do it.
To make the ring, I use a plastic chip-and-dip server because it has the hole in the middle, like a bundt-cake pan.
My recipe for Summer Sangria was a huge hit at my recent Mom’s Night Out party, and is so simple to make.
Moms Night Out with The Organized Cook
If you’re entertaining guests or attending a barbeque or party, homemade sangria is obviously more affordable than purchasing bottles of wine. Plus it’s visually more appealing and a lot of fun.
My Summer Sangria is different than my Holiday Spice Sangria in that instead of using Fall spices like cinnamon sticks and cloves with pears, cranberries and brandy, I use summer ingredients like lemons, limes and mint (fresh from the garden, of course) with a Bacardi Rum flavor like limon, orange or peach red.
Homemade Sangria for Summer from Toni Spilsbury The Organized Cook
A simple red table wine (I use a jug of Carlo Rossi)
A fun Bacardi rum flavor like Limon, Orange or Peach Red
Fruit juice- your choice, like cranberry or apple- 2 cups
Instructions
It's best to make Sangria 2-3 days in advance and store someplace cook like a refrigerator or sitting in a tub of ice.
Combine all ingredients.
Let it "chill" for a couple of days.
After “chillin” for a few days, do a taste-test. If it’s too strong add more fruit juice. That’s the great thing about sangria, you simply keep adding to it until it’s perfect. Oh, and if anyone tells you to put sugar in your homemade sangria- don’t do it! Sugar is a great way to ruin a perfectly great sangria.
Because I live in the hot desert and my sangria jug is too large to put in my refrigerator, I simply put it in a cooler full of ice to “chill” for a few days.
After “chillin” for a few days, do a taste-test. If it’s too strong add more fruit juice. That’s the great thing about sangria, you simply keep adding to it until it’s perfect. Oh, and if anyone tells you to put sugar in your homemade sangria- don’t do it! Sugar is a perfectly great way to ruin a perfectly great sangria.
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