This recipe is perfect for sangria lovers who would love to make sangria with a little twist. A great drink in the cold weather, and especially during the holiday time. This festive sangria is tart, winey, slightly sweet and definitely strong. I always like to make sangria a day in advance, because I feel it always tastes better the second day. This gives time for all of the flavors to combine and for the fruit to get saturated in the sangria goodness. Very simple to make, but it does involve an extra step of making the cranberries in the pot and chilling them. Although this adds to the prep time, it is so worth it because the cranberries mixed with the booze give a complex, tart and rich element to the sangria that completes the sangria. This is a go-to recipe in my house all year round!
Makes 1 large pitcher
2 C fresh cranberries
3/4 C pomegranate juice
1/4 C orange juice
1/2 C sugar
1/2 C brandy (I used blackberry)
1/2 C spiced rum
1 orange (peeled)
1/2 tsp cinnamon (or pumpkin pie spice)
1 T brown sugar
2 bottles of red wine (spanish table wine)
1 C Seltzer (for serving)
Apples and berries to add when finished
1. Heat cranberries, pomegranate and orange juices, and sugar in small saucepan over medium heat for about 15 minutes, stirring occasionally until cranberries burst.
2. Cool mixture for 5 minutes, then stir in brandy and spiced rum. Transfer to a container and refrigerate for 2 hours.
3. After refrigeration, put mixture through mesh strainer into medium bowl.
4. Put remaining pieces from mesh strainer with orange, cinnamon and brown sugar in a blender/hand blender and puree until smooth.
5. Add puree to cranberry mixture and then add wine. If not sweet enough, add more brown sugar or orange juice to taste. Top with fruit.
6. Chill if not serving right away. When serving, serve over ice and top with seltzer to give it a little fizz!