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
Ingredients
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
Instructions
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