Thanksgiving is by far my favorite food holiday. I mean, sure, ham is nice for Easter, I enjoy Christmas cookies a little too much in December, but Thanksgiving is all about the food, all the time.
This year, sadly, I'm working on this wonderful day filled with food (#nurselife) so I had to get a head start. I planned and executed a couple of meals that are Thanksgiving "inspired" (aka I'm too lazy to make the whole traditional turkey thing) and am going to write a mini series of blogs on my culinary adventures.
First up....thanksgiving sangria, because no meal is complete without a cocktail.
Ingredients:
1 bottle of merlot (I always go for the Yellowtail...classy) OR for my friends who prefer a virgin cocktail, you could use a 50/50 mix of sparkling grape juice and unsweetened cranberry juice
2 cups orange juice
1/2 cup Grand Marnier liquor (optional)
1 fresh orange, cut into slices
1/2 cup pomegranate seeds
Handful of fresh or frozen cranberries
2-3 cinnamon sticks
Directions:
Throw it all together in a pitcher or punch bowl. Allow to sit overnight for maximum flavor. Serve at room temperature.
Consider yourself served with the first of many mini-thanksgiving posts. Now go enjoy that sangria (responsibly of course!)
Happy eating, -ahem-, drinking friends!