This Thanksgiving, use extra cranberries to make a festive party drink.
Tip: For an non-alcoholic option, make extra trays of the cranberry ice cubes for guests to put in seltzer.
Make-ahead: Cranberry cubes can be made a week in advance and stored in your freezer in a plastic zip-top bag.
- Fill a large measuring cup with 2 cup of warm water and dissolve into that 1 cup of sugar.
- Add the fresh cranberries and soak for 2 hours in the sugar bath.
- Using a slotted spoon, put about 6 cranberries in each slot of two ice trays. Discard the sugar water and add fresh water to fill each ice tray. Freeze until solid.
- Line a large rimmed baking pan with aluminum foil.
- Turn oven broiler on to 450 degrees F.
- Take 2 of the oranges and cut off the tops and bottoms (down to white parts but not into the fruit).
- Cut each orange into 3 thick slices.
- Put the remaining 1 cup of sugar into a bowl or rimmed plate.
- Put one side of each orange slice down in the bowl/plate of sugar to coat. Turn over after sugaring and put each slice of orange onto the aluminum foil-covered pan (sugar side up).
- Broil tray of orange slices for about 5 to 7 minutes (until brown and caramelized).
- Take tray out of oven and cool completely (about 25 minutes).
- Once completely cool, squeeze orange slices to release juice into a large measuring cup. Juice all the broiled orange slices and discard the peels. If any skin or seeds fall into the juice, skim those out and discard as well (pulp is fine).
- Combine wine, Grand Marnier and blood orange soda in a large glass pitcher.
- Cut up the remaining orange into thin slices and add into pitcher, along with the strawberries.
- Fill each serving glass with cranberry ice cubes.
- Pour sangria into glasses and serve. Cheers!