This sangria is a tasty alternative to cocktails at a holiday dinner or party. With make-ahead convenience, it's flavor actually improves when made a day in advance. I love having it ready with no prep involved at the dinner or party--just open and pour!

In addition to cranberries, this sangria is flavored with pomegranate, orange, and apple. It's fruity flavor is refreshing and always a crowd pleaser.

Step-by-step photos for making
Cranberry Sangria

Step 1. Assemble the Ingredients:

• fruity red wine (I usually select a Spanish wine)
• brandy
• orange juice
• pomegranate juice
• orange or clementines
• apple
• cranberries, sugar, & water (to make a syrup)

Step 2. Slice the orange into thin half-rounds. Core and chop the apple.

Step 3. Add the cranberries, water, and sugar to a saucepan. Bring to a boil and lower to a simmer for 5 minutes. The cranberries will soften and pop open.

Step 4. Place a wire-mesh strainer over a bowl and strain the syrup from the cranberries. Use a rubber spatula or spoon to press the cranberries against the sides of the strainer to press out as much juice as possible. You should be left with about 1 cup of cranberry syrup. (Discard the solids or save them to stir into yogurt/smoothies or spread on toast.)

view on Amazon:  wire-mesh strainer, Pyrex mix-n-measure bowl

Step 5. Add the cranberry syrup to a 2-quart jar or pitcher followed by all of the other ingredients: wine, brandy, orange juice, pomegranate juice, chopped apple, sliced orange. 

Step 6. Cover and refrigerate for at least 4 hours; a day ahead is even better if you have the time.

view on Amazon:  half gallon mason jars, jar funnel, flip-top pouring lids, glass pitchers

That's it! So easy.

Serve the sangria straight or over ice. Include a few pieces of the marinated fruit in each glass. Optional: garnish the glass edge with an orange slice.

I like the informality of serving the sangria from these big half-gallon mason jars. For a more dressed-up look, serve it from a pretty glass pitcher.

Two sangrias are better than one! I like to make both of these up for fall and holiday parties, so there's a red and white wine option. They both celebrate the season with distinctive flavors. 

view Spiced Apple Cider Sangria recipe

Make it a Yummy day!

Monica

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Cranberry Sangria

By Monica              Servings: makes 2 quarts

Ingredients

• 2 cups fresh or frozen cranberries
• 1 cup sugar
• 1 cup water
• 1 (750-ml) bottle fruity red wine
• 1/2 cup brandy
• 1 cup orange juice
• 1 cup pomegranate juice
• 1 apple, cored and chopped
• 1 orange or 2 clementines, thinly sliced into half-rounds

Directions

MAKE CRANBERRY SYRUP: In medium saucepan, combine cranberries, sugar, and water. Bring to boil, then lower to a simmer for 5 minutes. Cranberries should pop and soften. Pour through fine-mesh wire strainer, pressing with back of spoon or rubber spatula to release as much liquid as possible. Discard solids (or save them to mix in yogurt/smoothies or to spread on toast).

COMBINE INGREDIENTS. In a 2-quart jar or pitcher, add cranberry syrup along with remaining ingredients: wine, brandy, orange juice, pomegranate juice, chopped apple, sliced orange. Stir to combine.

REFRIGERATE: Cover and refrigerate for at least 4 hours; a day ahead is even better. Keeps for 3-4 days.

SERVE straight or over ice. Add some marinated fruit to each glass. Garnish glass edge with orange slices, if desired,

MAKE A BIG BATCH. Recipe may be doubled, tripled, or more for a party; serve in a punch bowl.

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