Cranberry Sauce

1 bag cranberries
2 c sugar
1/3 c cranberry juice (or pomegranate)
1/3 c orange juice
1/3 c peach schnapps
1 T grated orange zest
1 cinnamon stick
3 Gala or Pink Lady apples, peeled and chopped
1 c pecans, crumbled
1/4 t cloves
1/4 t ginger

Simmer cranberries, spices, juices and sugar for 5 minutes.  (Or just till cranberries are bursting)

Add the rest of the ingredients, reserving the Schnapps.  Simmer an additional 5 minutes.

Finally, add the Schnapps.

Can store in the refrigerator in a sealed container for up to 3 months.

Peach and Orange Sangria

Ingredients:
3 1/4 c Pinot Grigio
1/3 c sugar
1/3 c Triple Sec
1/3 c Apricot Brandy

2 medium peaches, peeled and sliced
2 medium oranges, sliced thin crosswise


1 c orange juice with soda water
1 c ginger ale


Combine all except the sodas, and refrigerate over night.  Just before serving, add the final two ingredients.

Citrus Sangria

Ingredients:
3 1/4 c Chianti
1/2 c Cointreau
1/2 c Brandy
Juice of 1 orange
Juice of 1 medium lemon
Juice of 1 medium lime
2 T confectioners sugar
Club soda to taste

To garnish the punch bowl:
1 small orange sliced thin crosswise
1 small lemon sliced thin crosswise
1 small lime sliced thin crosswise

Add all ingredients together in a punch bowl.  Add fruit to garnish.  Serve over ice.