Cherry and blueberry tart

Berry-Cherry Sangria

Serves 4

Note: For a kid-friendly version, substitute cranberry juice for the wine and omit the brandy.

2 cups white grape juice

750-milliliter bottle red wine such as zinfandel or syrah

8 ounces brandy

1 orange, zest cut into strips, then juiced

1 lemon, zest peeled into strips, then juiced

Pinch of kosher salt

Ice cubes

1 cup blueberries

1 cup pitted cherries

1. In a large pitcher, mix the grape juice, wine, brandy, citrus zests and juices. Add the salt and mix vigorously to muddle the zests, so they release their oils. Let sit in the refrigerator until ready to serve, at least 20 minutes or as long as overnight.

2. To serve, fill pitcher with ice and stir. Add blueberries and cherries to wine or rocks glasses, then pour in the sangria.

-- Barton Seaver, "Where There's Smoke" (Sterling Epicure, $30, 304 pages)