Karl Benson is the owner owner of Cooks of Crocus Hill. Stock your kitchen, take a class, or have them help with your corporate or private events. Learn more, here.
There’s something special about a group of friends, co-workers or family getting together in a warm and inviting kitchen to prepare a meal and all sit together to enjoy the fruits of their labor. Particularly, when the kitchen is designed to handle a large group and no one needs to sit at the kid’s table. Unless, of course, a kid’s table is a part of the plan. Then we’re happy to oblige!
At Cooks of Crocus Hill, we do quite a few corporate and private events during the holidays and the first few months of the new year. This year Spanish Cuisine is on our minds. Well, Spanish cuisine is always on our minds! Gambas, pimenton, preserved lemon, paella, flan and, por supuesto, Sangria.
Typically, we might think of Sangria as a warm weather beverage – lighter wine, citrus and summer fruit. But, when we stumbled across this recipe, we knew had the perfect complement to bringing warm weather flavors to a colder climate life. Whip up a batch of Gambas al Ajillo and pitcher of this flavorful sangria, close your eyes and transport yourself to the sun drenched beaches of Palma Majorca or Ibiza.
Now, that’s warm living in a cold climate. Cheers!
Sparkling Winter Sangria
Serves approx. 6
Combine 1 cup Cabernet Sauvignon, apple juice and sugar in a saucepan and bring to boil.
Add cranberries to saucepan and boil for 1 minute.
Strain cranberries and allow to cool (also save liquid).
Combine cooled cranberries, cooking liquid, remaining Cabernet Sauvignon, ginger ale, apples, oranges and pears in a large pitcher.
Refrigerate 2 hours to overnight before serving to allow flavors to merge.