Christmas Sangria
Makes 1 large pitcher
Ingredients
- 1 bottle full bodied cabernet sauvignon
- 1 cup cranberry juice, not cranberry cocktail
- 1 cup pomegranate juice
- 1/3 cup Cointreau or Triple Sec
- 3/4 cup maple syrup
- 1 honeycrisp apple, cut in chunks
- 1 pear, cut in chunks
- 1 navel orange, slices
- 1 cup fresh cranberries
- 1/2 cup pomegranate arils
- crushed ice for serving
- cinnamon sticks for garnish
- rosemary sprigs for garnish
Sugared cranberries
- 1 12 ounce bag fresh cranberries
- 1/2 cup water
- 1 1/2 cups granulated sugar, divided
Equipment
- 1 large pitcher
Instructions
Make the sangria
- In a large pitcher, combine the red wine, cranberry juice, pomegranate juice, Cointreau or Triple Sec, 3/4 cup of maple syrup, apple chunks, pear chunks, orange slices, cranberries, and pomegranate arils. Stir to combine. Chill in the fridge for 2-4 hours or until ready to serve, or serve immediately over crushed ice. Garnish with a cinnamon stick, a sprig of rosemary, and a handful of sugared cranberries!
Make the sugared cranberries
- Bring water and ½ cup of the sugar to a boil. Once boiling, stir for thirty seconds until dissolved. Remove from heat and stir in the cranberries. Stir until completely coated, then transfer to a wire rack to dry. Let dry for 30 minutes, then roll in the remaining sugar. Transfer back to the rack, and let dry for an additional hour. Store in a dry, cool place.