Instructions: Place water and sugar in medium saucepan over medium heat. Bring to boil. Cook until sugar dissolves, 2 minutes. Add cranberries. Simmer, uncovered, 20 minutes.

Pour through sieve, pressing on cranberries to release all juices; discard cranberries. Refrigerate cranberry syrup until cold, 2 hours. (Can be made up to 5 days ahead.)

In large pitcher, combine chilled cranberry syrup, wine, juice, orange, lemon and apple. Refrigerate 2 to 4 hours.

To serve, add club soda. Using slotted spoon, place fruit in wine glasses, dividing evenly. Pour in sangria, dividing evenly. Serve chilled.

This recipe yields 6 servings.

Comments: Buy firm, plump, shiny cranberries that are red to reddish black in color. Avoid bags that have shriveled cranberries. Refrigerate cranberries right in their bags (twist-tied airtight once open) as long as six weeks. Wash them only when ready to use. Cranberries can be frozen in their bags up to one year.

NOTES :

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.