Naturally, the alcohol in this recipe is guaranteed to take the edge off for any Thanksgiving host(ess). Blessed be. Happy Thanksgiving!
Prep time: 20-30 minutes
- 2 chilled bottles crisp, dry, unoaked white wine like pinot grigio or sauvignon blanc
- 1/4 to 1/3 small (375mL) bottle of Citronge orange liqueur, or similar -- to taste
- 2-3 crisp, heirloom variety red apples, like Fuji, Braeburn, Honeycrisp, etc., diced how you like (but a 1/2-inch to 3/4-inch dice works well)
- 1-2 green Granny Smith apples, diced
- 2-4 navel oranges, peeled and diced
- 1/2 bunch red globe grapes or similar
- 1/4-1/2 liter or so ginger ale (Schweppes is the best mainstream brand, IMHO)
- Punchbowl or big ole pitcher
- Slice 1 orange and 1 apple into wide, flat slices for garnish.
- Dice your fruit. Don't make the mistake I made of cutting your grapes in half, as they will cease to float. See? No grapes in the pic above. Bummer!
- **Pour white wine over your cut fruit so that the apples don't brown. Fun fact you probably already know: The acid in white wine offers the same preventive magic for apple browning as lemon juice!
- Put all of the cut fruit in wine into the freezer until go time, so that your fruit can serve as ice cubes for the punch!
- Mix everything together in a punchbowl or pitcher, adjust for taste, and have at it!
**If you have time to make an ice ring out of the punch ingredients, that is particularly ideal. The Shop Tart taught me that one!