Sangria Recipe

Holiday Drink Recipes

This one came as quite a surprise to us. Normally we steer away from sweet drinks, but once we made a batch, everyone was asking for more. The lesson here is to make two batches if you can!! Keep the crowds satisfied! We used an inexpensive dry red wine. Trader Joe's Three Buck Chuck is a good choice, but any merlot or shiraz would work just as well.

It is great for holiday punch recipes that your guests can serve themselves, freeing up your time to enjoy yourself. For those really special occasions, serve this in a festive punch bowl with punch cups of course! Freeze some lemon slices in blocks of ice to float in the bowl to add a that 'Martha' touch.

Holiday Recipe Ingredients

1 cup granulated sugar
1 cup light rum

1 orange
1 lemon
1 lime

1 750-ml bottle of dry red wine

Holiday Drink Recipe Instructions

In a small pitcher, combine the rum with the sugar.
Stir until the sugar is dissolved.
Slice each fruit into 1/8" slices. Add to the rum mixture.
Cover and refrigerate at least 4 hours, overnight is best.

At least one hour before the party, add the wine and stir well.
Add plenty of ice.
This is best after allowing some of the ice to melt a bit.

Blueberry Jello Salad Recipe

This is among the holiday baking recipes that will become one of your traditional favorites.  Everyone loves Jello and with the addition of blueberries,  you get that extra antioxidant boost that is so healthy. This holiday recipe is made in two steps, so make sure to plan ahead.

Holiday Dessert Recipe Ingredients

1  6-oz box of raspberry or blackberry Jello
2 cups of boiling water 
1 can of blueberries, drained, saving the juice 
1 large can of crushed pineapple, drained, saving the juice

Holiday Topping Ingredients

1/2 cup granulated sugar

4 oz reduced fat sour cream
1/2 teaspoon pure vanilla extract
1  8-oz package of reduced fat cream cheese, at room temperature
1/2 cup pecans or walnuts, chopped

Easy Holiday Recipe Instructions

Save a total of 1-1/2 cup of the juices from the blueberries and pineapple. Set aside.
Make the Jello in a medium bowl using only the 2 cups of the boiling water.
Add both fruits and the reserved juice.
Pour into a 9-1/2 x 11 glass pan.
Chill until firm.

For the topping, combine all the ingredients except the nuts in a medium bowl.
Stir until well mixed.
Spread over the congealed salad.
Sprinkle with the chopped nuts.
Keep chilled until ready to serve.