* * 4 oz. canned cranberries, pureed
* * 1 bottle of Chardonnay
* * 1 bottle of White Zinfandel
* * 2 oz. Tuaca liquor
* * 1 mini-bottle (approximately 1 2/3 oz.) of Sour Apple Pucker
* * 1 mini-bottle (approximately 1 2/3 oz.) of Triple Sec
* * 4 oz. cranberry juice
* * 2 oz. orange juice
* * Orange wedges and green apple chunks for garnish
* Chef’s Tips:
* It’s best to make sangria a day in advance, because the longer the flavors can blend together, the better. Don’t put the fruit into the sangria at the last minute. Allow it to soak up the flavor of the liquids. Use a quality wine in your sangria, and make sure to put it in the glass or pitcher before you start mixing in the other ingredients. Since fruit is a great expression of the seasons, use those types that are fresh and in season. For example, during the summer, mix a white wine with peaches, nectarines and blueberries. In the winter, use citrus fruits like oranges and tangerines. In the fall, choose apples and berries. Be sure you use fruit juices that are consistent with the fruits in your sangria. In the summer, use peach nectar. If you’re using citrus fruits, use orange juice. If you’re using berries, use cranberry juice.

Method - The Procedure
1. 1. Place the canned cranberries in a blender and puree for approximately 4-5 seconds. The mixture should not be totally smooth. Measure out 4 ounces.
2. 2. In a two-quart container or pitcher, combine all the ingredients.
3. 3. Stir well and store in refrigerator until ready to serve.
4. 4. Serve approximately 6 ounces of the beverage over ice in a tall glass. Garnish with a fresh skewer of fruit using the orange wedges and green apple chunks.

* 2 limes sliced
* 2 lemons sliced
* 2 large red delicious apples sliced
* 2 bottles Chablis
* 1-1/2 cup sugar
* 1 cup brandy
* 8 ounce bottle club soda

Method - The Procedure
1. Combine sliced fruit, wine, sugar and brandy then chill at least 2 hours.
2. Gently stir in club soda and serve sangria over ice.

* 4 to 5 dried purple corn in husk, about 1 pound (look in a Hispanic market)
* 1 fresh pineapple
* 2 (3-inch) sticks canela or cinnamon
* 2 quarts water
* 1/2 cup sugar
* 1 bottle Sauvignon Blanc
* 1/2 cup pisco (Peruvian brandy)

Method - The Procedure

1. Rinse corn and place in stockpot.
2. Peel pineapple and place skin in stockpot. Cut pineapple flesh into small dice and reserve.
3. Add canela/cinnamon and water to pot. Bring to a boil and then simmer, slightly covered, for 1 hour.
4. Remove from heat and strain. You should end up with about 1 quart liquid. Add sugar, stir, and allow to cool.
5. Add wine, pisco, and diced pineapple. Refrigerate overnight. Serve over ice.

* 1 (750 ml) bottle of red wine or real sangria
* 1/2 cup sour apple schnapps
* 1/2 cup rum (optional)
* fruit of your choice strawberries, oranges, lemons, lime, etc

Method - The Procedure

1. Stir together wine, schnapps, and rum in a large serving pitcher
2. chill for at least 1 hour before serving
3. garnish with lim if desired

* 1 1/2 cups frozen blueberries
* 1 (12-ounce) can frozen concentrated pink lemonade
* 1 bottle (750ml) Chardonnay
* 3 cups lemon lime soda (recommended: Sprite)
* 1/2 cup Cognac

Method - The Procedure
1. In a large pitcher, combine all ingredients and stir. Refrigerate for 1 hour to meld flavors.
2. Serve chilled in iced tea glasses.

* 2 cups sliced strawberries
* 2 cups apple juice
* 2/3 cup Triple Sec (orange-flavored liqueur)
* 1/2 cup sugar
* 4 whole cloves
* 3 seedless blood oranges, each cut into 16 wedges
* 2 (750-milliliter) bottles fruity red wine
* 2 (3-inch) cinnamon sticks
* 1 lemon, cut into 8 wedges
* 1 lime, cut into 8 wedges

Method - The Procedure
Combine all ingredients in a large pitcher, and stir until sugar dissolves. Cover and chill 8 hours or overnight. Discard cloves and cinnamon sticks. Pour sangria into individual glasses, including the fruit.

* 1 bottle dry white wine
* 1/4 cup Brandy
* 1/4 cup superfine sugar
* 1/3 cup ice cubes
* 3 limes, cut into slices
* 3 lemons, cut into slices
* 3 oranges, cut into slices
* 1 cup seltzer water

Method - The Procedure

1. combine first three ingredients
2. add ice until sugar is dissolved
3. add fruit and seltzer water
4. serve immeditely

* 3/4 cup sugar sweetened Lemonade drink mix (dry)
* 4 cups cold cranberry juice
* 1 cup cold orange juice
* 1 tablespoon lime juice
* 3 cups cold club soda
* 2 oranges, sliced
* 2 limes, sliced

Method - The Procedure

1. In large pitcher, combine drink mix, cranberry juice, orange juice and lime juice. Chill.
2. Just before serving, stir in club soda.
3. Add orange and lime slices to pitcher.
4. Serve in tall glasses over ice.

* 1 lemon sliced
* 1 orange sliced
* 1 lime sliced
* 50 green seedless grapes
* 1 can five alive frozen concentrate
* 1 bottle red burgundy wine
* 12 ounce can fresca
* Lots of ice

Method - The Procedure

1. Pre-chill all ingredients. Slice lemon, line and orange. Mix five alive, fresca and burgundy together into a large pitcher. Ad in fruit slices, grapes and ice. Stir well and serve.

* 1 cup Appleton Rum
* 2 cups lemonade
* 4 cups cabernet wine
* 2 oranges
* 1 lemon
* 1 lime
* Fresh strawberries

Method - The Procedure
Pre chill all ingredients. Thinly slice fruit and set aside. In a large glass pitcher add together lemonade, wine and rum. Mix in most of the fruit keeping a sufficient amount for garnishment. Add lots of ice. Use remaining fruit to garnish the serving pitcher and wine glasses.