This is a great way to use up leftover cranberry sauce, but it’s also worth making extra cranberry sauce ahead of time to serve on the big day. Usually, the big dilemma when serving turkey is ‘Red?’ (‘Yes, please!) or ‘White?’ (‘That too!’). This takes any guesswork out of the equation. I mean
sangria crangria on turkey day? Talk about making spending time with all those relatives more enjoyable. And it would look pretty as punch in a punch bowl. A more basic cranberry sauce would work best in this, but one with booze will be even lovelier. Perhaps mulled wine or brandied cranberry sauce. The possibilities are endless, kind of like Uncle Ned’s stories.
- 1 750 ml bottle of your finest cheap red wine
- 1 cup cranberry sauce
- 1/4 cup spiced rum
- 1/4 cup triple sec
- 1 pear, cored and cubed
- 1 apple, cored and cubed
- 1 orange
- juice from half a lime
- soda water
The night before you plan to serve this, dump the cranberry sauce in a large bowl. Cut orange in half and squeeze the juice from one half into a bowl. Add lime juice and liquors. Whisk to loosen up the sauce. Cube the remaining orange half and toss in the bowl. Add the rest of the fruit and stir to coat. Let sit for 15-30 minutes at room temperature. Stir again, then add wine. Refrigerate. Bring back to room temperature before serving. Add desired amount of soda water to punch bowl or individual servings.