Sundown Sangria
This Sundown Sangria is the perfect crowd-pleasing warm-weather libation. Take 10 minutes during the morning to make a large pitcher – this way the flavors in the sangria have several hours to develop. It will be ready to serve at dinner time that evening.
1 navel orange, sliced
1 lemon, sliced
2 ripe peaches, cut into wedges
3 ripe plums, cut into wedges
3 tablespoons sugar
3 tablespoons (3 splashes) spiced dark rum
3 tablespoons orange liqueur
2 cinnamon sticks
1 bottle Cherry Knoll Semi-Sweet Blueberry Wine Oak aged
1 bottle soda water
Sparkling soda water, for topping off glasses of sangria at table
Combine sugar, rum, orange liqueur, fruits, and cinnamon sticks in a large pitcher. Cover with 1 bottle of wine and chill sangria several hours.
To serve, spoon fruits into glasses or goblets, pour in the sangria, top off with a splash of soda water. Sit back, sip and enjoy!
| Servings | Prep Time |
| 8 glasses | 10 minutes |
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This Sundown Sangria is the perfect crowd-pleasing warm-weather libation. Take 10 minutes during the morning to make a large pitcher - this way the flavors in the sangria have several hours to develop. It will be ready to serve at dinner time that evening.
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- 1 navel orange sliced
- 1 lemon sliced
- 2 ripe peaches cut into wedges
- 3 ripe plums cut into wedges
- 3 tablespoon Sugar
- 3 tablespoon spiced dark rum
- 3 tablespoon orange liqueur
- 2 cinnamon sticks
- 1 bottle Cherry Knoll Semi-Sweet Blueberry Wine Oak aged
- 1 bottle soda water
- Combine sugar, rum, orange liqueur, fruits, and cinnamon sticks in a large pitcher. Cover with 1 bottle of wine and chill sangria several hours. To serve, spoon fruits into glasses or goblets, pour in the sangria, top off with a splash of soda water. Sit back, sip and enjoy!
Fresh Blueberry-Raspberry Pie
“This is the absolute best blueberry pie ever!!!!!”
{A Barbara S. Johnson original}
1 Baked 9” pie shell, Cooled
1 1/2 to 2 quarts Fresh Blueberries
1 quart of Fresh Red Raspberries
1 cup Sugar
2 tablespoons Cornstarch
½ cup Cold Water
¼ teaspoon ground Cardamom
½ teaspoon Cinnamon
Gently wash blueberries and spread on clean toweling to dry before putting into crust.
Place 1½ to 2 quarts of Fresh Blueberries into cooled pie crust – set aside.
Combine 1 quart of Fresh Red Raspberries with 1 cup Sugar in saucepan. Cook until soft. Mash.
Blend 2 tablespoons Cornstarch with ½ cup Cold Water until smooth & no lumps remaining – Add to berries & sugar in saucepan. Add ¼ teaspoon ground Cardamom and ½ teaspoon Cinnamon. Cook, stirring until mixture is thick & clear (about 2 minutes).
Remove from heat and cool to room temperature. {Do not cool too much; the sauce needs to run down between the blueberries.}
Pour raspberry sauce over blueberries in crust allowing sauce to run down between berries. Chill.
Serve with fresh whipped cream or a good quality vanilla ice. Enjoy!
- 1 pie shell Baked 9” pie shell Cooled
- 1.5 to 2 quarts Fresh Blueberries
- 1 quart Red Raspberries Fresh or Frozen
- 1 cup Sugar
- 2 tablespoon Corn Starch
- 1/2 cup Water
- 1/4 teaspoon Cardamom ground
- 1/2 teaspoon Cinnamon
- Gently wash blueberries and spread on clean toweling to dry before putting into crust. Place 1½ to 2 quarts of Fresh Blueberries into cooled pie crust – set aside. Combine 1 quart of Fresh Red Raspberries with 1 cup Sugar in saucepan. Cook until soft. Mash. Blend 2 tablespoons Cornstarch with ½ cup Cold Water until smooth & no lumps remaining – Add to berries & sugar in saucepan. Add ¼ teaspoon ground Cardamom and ½ teaspoon Cinnamon. Cook, stirring until mixture is thick & clear (about 2 minutes). Remove from heat and cool to room temperature. Pour raspberry sauce over blueberries in crust allowing sauce to run down between berries. Chill. Serve with fresh whipped cream or a good quality vanilla ice. Enjoy!
1. Do not cool too much; the sauce needs to run down between the blueberries.
2. If you want more blueberries, use blueberries to make sauce in place of the raspberries.