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I ate the WHOLE thing...
Ginger-Orange Cranberry Cocktail
Your favorite Thanksgiving cranberry sauce takes center stage with a little liquid courage. Tart and sweet, this is the perfect cocktail for your Thanksgiving table.
Servings Prep Time
4 – 6(easily doubled, tripled) 5minutes
Cook Time Passive Time
15minutes 3 – 4hours (minimum)
Servings Prep Time
4 – 6(easily doubled, tripled) 5minutes
Cook Time Passive Time
15minutes 3 – 4hours (minimum)
Ingredients
Instructions
  1. Combine 6 ounces of cranberries, chopped ginger, sugar, water and peel of one orange in a sauce pan (2-quart minimum). Place over medium heat and bring to a boil. Reduce the heat to low and simmer for 10 minutes, or until the cranberries pop and the sugar is dissolved.
  2. Leave this to cool slightly before straining it through a fine mesh sieve and into your pitcher. If it’s thickened too much from cooling, stir in the cranberry juice before straining.
  3. Juice the orange that you’ve peeled into the pitcher, too–you should have about 1/2 cup. Slice the remaining orange into half moons and put these half moons, along with the remaining 3 ounces of cranberries, vodka and wine into the pitcher. Stir to combine, cover, and chill in the fridge for at least 3 hours before serving.
Recipe Notes

You can make the sangria 1 – 2 days in advance. Just be sure to keep it covered.

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