Continued Cranberry Obsession- Cranberry Sangria Recipe
We love cranberries. It's a fact. There is no better time of year than the holidays to fully indulge our craving for cranberries.
The fall-winter dinner menu has a few cranberry inspired dishes. Our new Empire State Flat bread is glazed with an Empire apple & cranberry reduction then topped with melted NYS cheddar. The Herb Crusted Pork Tenderloin is served over the apple cranberry reduction as well. This very evening our Seasonal Wonton Ravioli is duck breast with caramelized onion & fresh cranberry. It's to die for.
Even our overnight guests in the Bed & Breakfast are enjoying the colorful native fruit with which we are so obsessed. We make a multi-grain French toast with a cranberry maple compote. The entire building smells like Christmas bread. Breakfast service ends at 10:30 am and I'm standing by promptly begging for leftovers. It's as beautiful as it is flavorful. The contrast of the bright red berries in the rich, dark maple compote reminds me of bright red Christmas decorations and dark mahogany.
Christmas Eve we will be offering specials featuring our favorite berry along with some cranberry mulled wine. I will again be begging to take home any leftovers...The week of Thanksgiving was no exception for cranberry inspired drinks and dishes (and begging...) either. Barkeep Michelle made this cranberry sangria. It's so wonderful; it's dangerous.
Cranberry Sangria:
a fruit-forward red wine like Beaujolais or Zinfandel is best, we used NYS's Hazlitt Red Cat
2 cups fresh or frozen cranberries
1 cup sugar
1 cup water
1 bottle of red wine (750 ml)
1/2 cup brandy
1 cup OJ
garnish with cranberries & orange slices
1. Bring cranberries, sugar & water to a boil in a saucepan over medium-high heat. Reduce heat to low and simmer for 5 minutes or until cranberries pop. Pour mixture through a mesh strainer into a large pitcher, using the back of a spoon to squeeze out the juice. Discard solids.
2. Stir in wine, brandy and OJ. Chill at least 2 hours (overnight is best). Yield 6 cups
Happy Holidays from Everyone at the Rogues' Harbor Inn in the winter wonderland of the Finger Lakes.
The fall-winter dinner menu has a few cranberry inspired dishes. Our new Empire State Flat bread is glazed with an Empire apple & cranberry reduction then topped with melted NYS cheddar. The Herb Crusted Pork Tenderloin is served over the apple cranberry reduction as well. This very evening our Seasonal Wonton Ravioli is duck breast with caramelized onion & fresh cranberry. It's to die for.
Even our overnight guests in the Bed & Breakfast are enjoying the colorful native fruit with which we are so obsessed. We make a multi-grain French toast with a cranberry maple compote. The entire building smells like Christmas bread. Breakfast service ends at 10:30 am and I'm standing by promptly begging for leftovers. It's as beautiful as it is flavorful. The contrast of the bright red berries in the rich, dark maple compote reminds me of bright red Christmas decorations and dark mahogany.
Christmas Eve we will be offering specials featuring our favorite berry along with some cranberry mulled wine. I will again be begging to take home any leftovers...The week of Thanksgiving was no exception for cranberry inspired drinks and dishes (and begging...) either. Barkeep Michelle made this cranberry sangria. It's so wonderful; it's dangerous.
Cranberry Sangria:
a fruit-forward red wine like Beaujolais or Zinfandel is best, we used NYS's Hazlitt Red Cat
2 cups fresh or frozen cranberries
1 cup sugar
1 cup water
1 bottle of red wine (750 ml)
1/2 cup brandy
1 cup OJ
garnish with cranberries & orange slices
1. Bring cranberries, sugar & water to a boil in a saucepan over medium-high heat. Reduce heat to low and simmer for 5 minutes or until cranberries pop. Pour mixture through a mesh strainer into a large pitcher, using the back of a spoon to squeeze out the juice. Discard solids.
2. Stir in wine, brandy and OJ. Chill at least 2 hours (overnight is best). Yield 6 cups
Happy Holidays from Everyone at the Rogues' Harbor Inn in the winter wonderland of the Finger Lakes.
