Holiday Sangria
Total:
6 hr 20 min
(includes refrigeration time)
Active:
20 min
Yield:
8 servings
Level:
Easy
Total:
6 hr 20 min
(includes refrigeration time)
Active:
20 min
Yield:
8 servings
Level:
Easy
Total:
6 hr 20 min
(includes refrigeration time)
Active:
20 min
Yield:
8 servings
Level:
Easy

Ingredients

  • 1 cup sugar
  • 2 cinnamon sticks 
  • 1 cup cranberries, fresh or frozen and thawed 
  • 2 bottles fruity red wine
  • 1/2 cup orange-flavored liqueur, such as Cointreau 
  • 1 Gala apple, cored and thinly sliced, a few slices reserved for garnish
  • 1 slightly under-ripe Bartlett pear, cored and thinly sliced, a few slices reserved for garnish
  • 1 small orange, halved and thinly sliced, a few slices reserved for garnish
  • 1 small orange, halved and thinly sliced, a few slices reserved for garnish 
  • 1 tangerine, halved and thinly sliced, a few slices reserved for garnish 
  • 1 tangerine, halved and thinly sliced, a few slices reserved for garnish

Directions

Combine the sugar with 1 cup water in small saucepan and bring to a boil over high heat. Cook until the sugar has dissolved, 2 minutes. Remove from the heat, add the cinnamon sticks and let cool to room temperature.

Put the cranberries in a bowl and add the simple syrup along with the cinnamon sticks. Cover and refrigerate for at least 2 hours and up to 24 hours. Strain, discarding the cranberries and cinnamon sticks.

Combine the wine, liqueur, and the apple, pear, orange and tangerine slices in a container with a tight fitting lid. Sweeten to taste with cranberry-cinnamon syrup. Cover and refrigerate for at least 4 hours and up to 24 hours before serving. Garnish with fruit slices and serve. 

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