Shortcut to Fabulous Sangria and Stress Free Thanksgiving

One week, two shortcuts!

thanksgiving-turkey-thumbWith the holiday season upon us and Thanksgiving a week away, many of us are planning parties and dinner menus. It can be difficult, stressful  and expensive to find time to prepare a perfect meal. Preparation of  a Thanksgiving dinner is downright complicated, especially when you have one oven and no time to shop for it….ever been to the grocery store the day before Thanksgiving!

We have a secret shortcut to a fabulous Thanksgiving meal…cater the Turkey [gasp!]. I know, I know….it is almost blasphemy for us to even suggest, right?! However, the Turkey takes the longest to cook, hogs the oven and is the most “vanilla” of all the Thanksgiving dishes.  By “vanilla” we mean, a turkey is a turkey, so no one will ever know (unless you chose to tell them) that you didn’t wake up at 6 am to prepare it yourself. Also, it is surprisingly affordable. We called some grocery stores and restaurants that prepare turkeys for Thanksgiving and most were under $40 for Turkeys serving 10-12 people. Imagine having the Turkey prepared and being able to focus your attention on the appetizers, side dishes and desserts. Would Martha do it? Maybe not, but I bet she would never know if you still had Grandma Ruth’s mashed potatoes and Aunt Sally’s pumpkin pie at the table. So call your favorite grocer or restaurant, arrange for pickup of your fully cooked bird and enjoy this shortcut to a fabulous Thanksgiving meal. Wait…keep reading….we have another shortcut for you!

IMG_1321You have to have something to drink with this fabulous meal….and we just made you spend more on a prepared turkey. So, we have to give you our secret family recipe for Sangria to serve instead of wine. The best part about making Sangria is that you can use cheap wine and it tastes great. In fact, using cheap wine actually makes it taste better!

Here is what you need:

1.5 liter bottle of red wine like merlot or rioja

2 oranges or tangerines

1 lemon

1/4 cup sugar

1/4 cup triple sec

Squeeze the juice of the oranges and lemon into serving pitcher. Don’t worry about seeds falling in the pitcher. Reserve the rinds. Add sugar and triple sec. Stir to dissolve sugar. Cut orange and lemon rinds (I like to quarter them) and add to pitcher. Smoosh rinds with mixture. Add wine. Stir. Refrigerate for several hours, up to three days before serving. Serve chilled.

So, raise your glasses and enjoy this shortcut to fabulous Sangria!

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