Cranberry Apple Sangria


1/4 Cup Honey, Optional

1 Navel Orange

1 Cup Cranberries, Fresh or Frozen

1/4 to 1/2 Lemon, Juice Only

1 1/2 Cup apple chunks

1/2 Cup Apple Vodka or Brandy

2-3 Cinnamon Sticks

2 Cups Apple cider

1 Cup Unsweetened Cranberry Juice

1 bottle Dry & Fruity Red Wine


For serving:

Orange slices

Cinnamon Sticks

Fresh Rosemary Sprigs

Sparkling water or a dry, bubbly wine


Additional Ideas:

*NON-ALCOHOLIC (MOCKTAIL) VERSION: Omit the wine and vodka then top the infused juice mixture with sparkling water, ginger ale, or lemon-lime soda.



  1. Measure the honey into your pitcher and add a few splashes of wine. Stir the honey until it's dissolved.
  2. Wash and dry the cranberries, oranges, lemon, and apple. Quarter the orange and then cut those pieces in half. Cut the lemon into quarters. Core the apple(s), leaving the peel on, and cut it into small chunks.
  3. Squeeze the juice from the orange into the pitcher, then place the spent orange pieces in the bottom. Squeeze the juice from 1-2 lemon wedges (about 1/4 or 1/2 a lemon) into the pitcher and discard the lemon.
  4. Add the apple chunks, vodka (or brandy), cinnamon sticks, whole cranberries, apple cider, and cranberry juice to the pitcher. Pour in the red wine and stir well.
  5. Cover the pitcher and place the sangria in the refrigerator to infuse for a minimum of 4 hours. (You can do this a day in advance & it will taste even better.)
  6. To serve, add an extra orange slice and a few spoonfuls of the infused cranberries & apples into each wine glass, pour the chilled sangria over the fruit, top with sparkling water or dry sparkling wine, and garnish with an extra cinnamon stick & a sprig of fresh rosemary.


Brie and Pear Crostini


1 Fresh Baguette

1 wheel of goat brie cheese

1 Fresh Sprig of Thyme, for garnish

1/4 Cup Extra Virgin Olive Oil

1 Cup candied walnuts (Optional)

2 pears, sliced

Honey for drizzling



  1. Thinly slice the baguette and set pieces on a large baking sheet.
  2. Brush with olive oil and place under an oven broiler for 1 to 2 minutes or until the edges are brown and the bread is crispy.
  3. Thinly slice the brie into pieces to fit on top of the bread.
  4. Place one slice of brie on top of each bread slice.
  5. Place back under the broiler and melt the cheese just a little.
  6. Thinly slice the pears and place on top of the cheese. Add the walnuts and drizzle with honey.
  7. When ready to serve, transfer the crostini to a platter. Garnish with fresh thyme sprigs and sea salt. Makes 15 to 20 slices.

Toffee Cream Cheese Fruit Dip


1 Brick of Cream Cheese {8 oz.}

1/2 Cup Brown Sugar {or to taste}

1 tsp. Vanilla Extract

3/4 Cup Toffee Pieces



  1. Mix together cream cheese and sugar.
  2. Add in vanilla extract and blend until smooth.
  3. Stir in toffee bits.
  4. Chill for at least 1 hour.
  5. Serve with sliced apples.
  6. Store leftovers in an airtight container in the fridge. Will keep for 10-14 days refrigerated, just stir prior to serving again.