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    • Debra Marks

      Lifestyle Maven: happy hour: fall sangria. Perfect for Thanksgiving Day cocktail.

    • Paige Reynolds

      Fall Sangria - 3 apples 3 pears 3 clementines 2-3 cinnamon sticks 2 tbsp honey or agave syrup 6 oz triple sec or cointreau 2 bottles of red wine (something fruity works best) optional: fresh cherries 1. core and cube all fruit and put into a pitcher or carafe 2. add 2-3 cinnamon sticks & 2 honey, stir 3. add liquor and wine, stir and let sit. it's best if you make this drink a few hours or even a day in advnace and let the flavors mariante in the fridge. garish with fresh, ripe cherries : )

    • DeAnn Hall

      My new Holiday Drink of choice.

    • Melissa Solazzo

      I'm going to find a great Sangria recipe . . . here is one: red wine, 7-up, orange juice, lemons, oranges, apples, limes, & a teensy bit of brandy

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    Lifestyle Maven: happy hour: fall sangria

    Fall Sangria: 3 apples, 3 pears, 3 clementines, 2-3 cinnamon sticks, 2 tbsp honey or agave syrup, 6 oz triple sec or cointreau, 2 bottles of red wine (something fruity works best) optional: fresh cherries, Direction: core and cube all fruit and put into a pitcher or carafe. add 2-3 cinnamon sticks & 2 honey, stir. add liquor and wine, stir and let sit.

    FALL SANGRIA 3 apples 3 pears 3 clementines 2-3 cinnamon sticks 2 tbsp honey or agave syrup 6 oz triple sec or cointreau 2 bottles of red wine (something fruity works best) optional: fresh cherries 1. core and cube all fruit and put into a pitcher or carafe 2. add 2-3 cinnamon sticks & 2 honey, stir 3. add liquor and wine, stir and let sit.

    Fall Sangria ~ Best if you make this drink a few hours, or even a day in advance, and let the flavors marinate in the fridge. Garish with fresh, ripe cherries : )

    fall sangria: 1.5c red wine .25c cointreau, 2 orange zest strips, .25 tsp cinnamon, .125 tsp ground ginger, 8 chopped figs, .5c sparkling wine

    fry a chopped onion and chopped squash in butter for 10 minutes. add 2 chopped garlic cloves and fry for a minute. add chicken or veg stock to cover, then cook for 20 minutes until the squash is tender. add a glug of double cream, season and whizz with a stick blender. serve with crisply fried chorizo.