Recipe

Sparkling burgundy and cranberry punch

Dec 02, 2009 1:00pm
  • 15 mins cooking
  • Serves 8
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Photography by Dean Wilmot. Styling: Vicki Liley

Ingredients

Sparkling burgundy and cranberry punch
  • 1 1/4 cup cranberry juice
  • 1 cup white sugar
  • 1 black-leaf tea bag
  • 125 gram raspberries, washed
  • 250 gram strawberries hulled and quartered
  • 125 gram blueberries, washed
  • 2 cup ice cubes
  • 750 bottle sparkling burgundy

Method

Sparkling burgundy and cranberry punch
  • 1
    In small saucepan, combine cranberry juice and sugar; stir over heat until sugar dissolves. Bring to the boil; remove from heat. Add tea bag, stand 15 minutes then discard tea bag, cool tea. Combine raspberries, strawberries and blueberries in a large jug.
  • 2
    Stir ice-cubes into cranberry mixture; refrigerate 2 hours. Stir in burgundy before serving.

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