Winter Sangria

Name: Winter Sangria
Prep time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 8 servings (about 3 liters)
Cuisine: european
Ingredients: 2 cups no-pulp orange juice; 3 to 6 ounces orange liqueur; 2 tablespoons honey; 1 cinnamon stick; 2 blood oranges or clementines, supremed; 1 Granny Smith apple (or other tart apple), cored and chopped into 1/4-inch cubes; 1 Anjou (red) pear, peeled, cored and chopped into 1/4-inch cubes; 2 liters sweet sparkling red wine, chilled (recommended: Rosa Regale); 1 liter lemon lime soda, chilled

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Level: Easy
Total: 1 hr 10 min

Prep: 10 min
Inactive: 1 hr

Yield: 8 servings (about 3 liters)

Level: Easy
Total: 1 hr 10 min

Prep: 10 min
Inactive: 1 hr

Yield: 8 servings (about 3 liters)

Ingredients

2 cups no-pulp orange juice

3 to 6 ounces orange liqueur

2 tablespoons honey

1 cinnamon stick

2 blood oranges or clementines, supremed

1 Granny Smith apple (or other tart apple), cored and chopped into 1/4-inch cubes

1 Anjou (red) pear, peeled, cored and chopped into 1/4-inch cubes

2 liters sweet sparkling red wine, chilled (recommended: Rosa Regale)

1 liter lemon lime soda, chilled

Directions

In a large pitcher or punch bowl, whisk together orange juice, orange liqueur and honey. Add cinnamon stick, blood oranges, apple and pears, stir to combine. Set aside at room temperature to macerate, at least 1 hour, until ready to serve. Add wine and soda, stir gently to combine, and serve immediately over ice.

Winter Sangria Recipe courtesy Sunny Anderson, 2009