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 1. Assemble the Ingredients:
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.)
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.
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.
Make it a Yummy day!