This is my last Christmas gift I'm opening early, I promise - it's from my parents this time. This also counts for my birthday gift as well, even if i's a few months away haha.
This is Nikon's 85mm prime lens (my new lens from B is a Nikon 50mm for those who asked); it's perfect for this sangria recipe today because it can capture such great depth of field - you can see my tree and Christmas lights in the back.
We all got very aggressive with our gift stealing (although still managed to remain friends, as we do have to work together the rest of intern year haha). I had stolen some adorable plates perfect for food blogging but my friend stole them back!
Merry Christmas / Happy Holidays from Obsessive Cooking Disorder!
Cranberry Orange Christmas Sangria
1 bottle white wine
pear juice (recipe below for homemade)
1 1/2 cups apple cider
1 cup cranberries
4 oranges, thinly sliced
cinnamon sticks and green sprigs, to garnish
3 cups water
1/4 cup sugar
1 1/2 tablespoons lemon juice
3 Bosc pears, peeled
3 cinnamon sticks
Boil water, sugar, lemon juice, cinnamon stocks and pears in a saucepan over medium-high heat until sugar dissolves. Reduce heat to medium-low and simmer until pears are tender, turning occasionally, about 15 minutes. Let pears cool in syrup/juice and refrigerate (can be made ahead of time). You only ned the juice: you can eat the poached pears, use for this pear tart, or slice and add to the sangria.
In a large pitcher, combine all the sangria ingredients. Stir and then place in the fridge until chilled. Garnish with cinnamon sticks and herbs (rosemary, mint, etc) enjoy!