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Holiday Sangria

red sangria with cranberries, orange, cinnamon and rosemary
  • Serves:  6
  • Prep Time:  10 min
  • Cook Time:  0 min

Ingredients

  • 1 (750 ml) bottle red wine, (we like Garnacha or Pinot Noir)
  • 1 cup brandy
  • ½ cup sugar
  • 2 cups fresh cranberries
  • 1 large orange, sliced
  • 1 Granny Smith apple, cubed
  • 2-3 cinnamon sticks
  • 4 whole star anise
  • 4 sprigs rosemary, plus more for garnish
  • 1 (750 ml) bottle sparkling apple cider, chilled
  • 1 tablespoon ground cinnamon, optional
  • 2 tablespoons maple syrup or honey, optional

Method

  1. In a large pitcher (or punch bowl) combine the red wine, brandy, ¼ cup of the sugar, cranberries, orange slices, apples, cinnamon sticks, star anise, and rosemary. Mix well, cover, and place in the refrigerator for at least 1 hour or overnight to allow flavors to meld.
  2. Before serving, stir in the sparkling apple cider.
  3. In a small bowl combine the remaining ¼ cup sugar and cinnamon, then spread it out evenly on a small plate. Pour the maple syrup onto a second small plate. Dip the rim of 6 glasses into the syrup, then press each into the sugar mixture until coated. 
  4. Fill each glass with ice, then sangria. Garnish with rosemary and serve.
  5. Store leftovers in an airtight container, refrigerated for up to 2 days.