Campsite Punch
1 Bottle Summer Sunset wine
2 cup cranberry juice cocktail
Juice from 2 lemons
1 qt ginger ale

A quick and easy summer punch.  Mix ingredients right before serving.  Serve over ice.

        Glogg
1 bottle Harvest Fruit Cyser
1 cup orange juice
10 cardamom seeds
5 whole cloves
3 pieces fresh or dried orange peel
1/4 cup sugar
1 1/2" cinnamon stick
1 cup raisins
1 cup blanched slivered almonds

In a large pot, pour Harvest Fruit Cyser and brandy. Add rest of ingredients. Cover and simmer
over low heat until the mixture just begins to boil, then remove from heat. Don't let the Glogg boil. 
Put mixture through the sieve to strain.  Serve warm in wine glasses with a few raisins and almonds
in each glass.

        Red Sangria
1 Bottle Dusky Vine wine
1 Lime cut into wedges
1 Orange cut into wedges
1\5 cup sliced Strawberries
1 cup pitted cherries
2 Tbsp sugar
1 shot dark Rum
2 Cups ginger ale

Pour wine in the pitcher and squeeze the juice from the lime and orange wedges into the wine.
Toss in the fruit wedges (excluding seeds) and add strawberries, cherries, sugar and rum. Chill
overnight. Add ginger ale just before serving.  If serving immediately, pre-chill the Dusky Vine and
serve over ice.

        White Sangria
1 Bottle Bed of Roses wine
1 shot white rum
1 Lemon cut into wedges
2 Tbsp sugar
1 pound peaches, pitted and sliced
3/4 cup seedless green grapes, halved
3/4 cup pineapple
2 cups ginger ale

In a large pitcher, combine Bed of Roses, rum, and sugar. Squeeze the juice from the lemon into
the mix and toss in lemon wedges (excluding seeds). Stir until sugar is dissolved. Add sliced
peaches, green grapes, and pineapple.  Refrigerate sangria until well chilled, at least 2 hours, or
overnight to blend flavors.  Add ginger ale just before serving. Serve over ice