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Holiday Sangria & Brie Tartlets

Holiday Sangria

Holiday Sangria:

1/4 cup agave nectar

1/4 cup Grand Marnier

1/4 cup Brandy

1 orange, halved and sliced

1 lime, sliced

1 pear, sliced

1/2 cup pomegranate seeds

2 sticks cinnamon

1 bottle cabernet sauvignon

3/4 cup ginger ale

In a large pitcher, combine the agave, Grand Marnier, Brandy, orange, lime, pear, pomegranate seeds and cinnamon. Stir well to combine. Add the wine , cover and place in the refrigerator for 1-2 hours. Right before serving, stir in the ginger ale. Pour over ice or chilled.


Brie Tartlets:

1 box phyllo tartlet shells (15 shells)

6 oz brie cheese

1 cup whole cranberry sauce

2 Tbs sugar

1 tsp orange zest

Splash port wine (optional)

In a small sauce pan, combine the cranberry sauce, sugar and orange zest. Cook on low heat 5-10 minutes, until flavors are combined and sugar is dissolved. Stir in port if desired. Let cool to room temp.

Preheat oven to 350 degrees. Place tartlet shells in a single layer on a baking sheet. Fill each 2/3 full with brie cheese (rind is fine!). Place in the oven for 5-8 minutes, until cheese is melted. .

Once you remove the tartlets, top with tsp of cranberry sauce. Serve immediately.

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