From: Pastry chef Gale Gand, TRU Restaurant, Chicago. Yield: 1 gallon. 8 quarts red California seedless grapes 3 vanilla beans 2 cinnamon sticks 1/4 cup star anise 2 oranges, peel and juice only 1 lemon, peel and juice only 1 lime, peel and juice only 2 cups spring water 4 cups cranberry juice 2 cups champagne to taste, simple syrup In a large pot, place the grapes, vanilla bean and bouquet garni made from cinnamon, star anise and rinds. Add citrus juices, spring water and cranberry juice ...
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