Instead of the traditional simple syrup, this winter sangria features a homemade cranberry syrup. Sweet and tangy with just a hint of spice, the syrup is also delicious shaken in a martini with vodka or whiskey. The recipe is super customizable, just swap out the juice or fruits to your preferences. There is even have a mocktail version so everybody can share in the fun.
Yields: 8 servings Prep Time: 10 min Cook time: 5 min
6 cups cranberry juice 2 oranges 8 cloves 2 cinnamon stick 2 pears 2 apples ½ cup Cointreau 1 bottle medium bodied or sweet red wine Rosemary sprigs for garnish
To make the spiced cranberry syrup:
Add the cranberry juice to a saucepan with the cloves, cinnamon stick, and the peel from one orange.
Turn the heat to medium low and bring to a boil
Simmer for 30 minutes or until the juice has reduced by half.
Once reduced, remove the syrup from the heat and strain out the solids.
Place syrup in the refrigerator until chilled.
To assemble the sangria:
Chop the pears and apples and place in a large pitcher.
Squeeze the juice from both oranges and add to pitcher along with the Cointreau and wine.
Pour into large wine glasses and garnish with a sprig of rosemary to serve.
Optional: For a lighter, fizzier version, top with soda water.
For the mocktail version, replace alcohol with 6 cups cranberry juice