Friday, December 5, 2008


This is a very tasty treat, great for summer evenings out on the deck.

1 bottle Cabernet Sauvignon
2 oz Hennessey VS Cognac
1 oz Cointreau orange liqueur
1 12-oz can of frozen orange juice concentrate and 6-10 oz water -or-
24 oz orange juice
1 1/2 C sugar
2 apples (I use Gala), peeled, cored, and sliced into wheels
2 oranges, sliced into wheels
1 lemon, sliced into wheels
1 C sliced strawberries

The Pampered Chef Apple Peeler/Corer/Slicer is great for taking care of the apples. My good friend Becky Zale can hook you up if you need one.

Combine all ingredients in a pitcher or punch bowl and refrigerate overnight, stirring occassionally. If you're like me, you'll find an excuse to sample it every time you stir. :-)

Ladle into red wine glasses, including fruit. Serve with spoon.

1 comment:

  1. I recently made this with Barefoot Cabernet, and it was most excellent. Cut the sugar down to 1 C with the Barefoot because it's pretty sweet.