We are always looking for ways to entertain on a budget, and this holiday season is no exception. This season we are bringing back the punch bowl! It’s a great way to have a festive and fun beverage option without having to have a full bar! And it’s just retro enough to be cool again.
So, dust off grand mom’s punch bowl and mix up a batch of this delicious Cranberry Sangria, make a few appetizers (hint: puffed pastry baked with a little fruit preserve and cheese is fast, easy and delicious) and have an amazing holiday gathering without breaking the bank!
Punch Bowl
Ingredients:
1 cup white sugar
4 cranberry-flavored tea bags
4 slices fresh lemon
6 whole cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 1/2 cups water
2 (750 milliliter) bottles white wine
4 apples, cored and cut into chunks
1 1/2 cups dried cranberries
2 fluid ounces apple brandy
Directions:
Place the sugar, tea bags, lemon slices, cloves, cinnamon, nutmeg, ginger, and water into a saucepan, and stir until the sugar has dissolved. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat and let mixture cool. Strain out and discard the spices, lemon, and tea bags.
Pour the white wine into a large jar or covered container, and mix with the tea mixture. Stir in apples and cranberries; mix in the apple brandy. Chill in refrigerator 24 to 48 hours. Serve cold.
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