Ingredients:

• 4 oz. canned cranberries; pureed
• 1 bottle of Chardonnay
• 1 bottle of White Zinfandel
• 2 oz. Tuaca liquor
• 1 mini-bottle about 1 2/3 oz. of Sour Apple Pucker
• 1 mini-bottle about 1 2/3 oz. of Triple Sec
• 4 oz. cranberry juice
• 2 oz. orange juice
• Orange wedges and green apple chunks for garnish

Instructions:

1. Place the canned cranberries in a blender and puree for approximately 4-5 seconds. Measure out 4 ounces - it will still be lumpy.
2. In a two-quart pitcher or punch bowl, combine all the ingredients.
3. Stir well and chill in refrigerator overnight.
4. Serve approximately 6 ounces of the beverage over ice in a tall glass.
5. Garnish with a fresh skewer of fruit using the orange wedges and green apple chunks that have soaked in the sangria.

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