cranberry pomegranate mulled wine sangria______________________________Best practice: make this the day before and let the flavors really mull together. See what I did there?
Ingredients
- 1 bottle red wine
- 1 1/2 cups apple cider
- 1/2 cup pomegranate juice
- 1/2 cup Cointreau (orange liqueur)
- 1/2 cup maple syrup
- 2 cinnamon sticks
- 1 tsp whole cloves
- 3 whole star anise
- 2 oranges, sliced
- 2 apples, sliced
- 1 cup fresh cranberries
- sparkling cranberry juice, to top
- cinnamon sticks, cranberries, pomegranate seeds, and star anise, to garnish
Instructions
- In a large sauce pan, combine the red wine, apple cider, pomegranate juice, Cointreau, maple syrup, cinnamon sticks, cloves, and star anise. Bring to a simmer on medium-low (not a boil - a few bubbles and movement on the surface is okay, but do not let it roll). Heat for at least 30 minutes, but up to 2 hours. Monitor the heat closely to ensure the wine does not boil. Get it? No boily.
- Let the mulled wine cool slightly, then pour into a tempered glass pitcher or jar. You can choose to strain out the spices or leave them in depending on how strong a flavor you desire. Add the orange slices, apple slices, fresh cranberries, and a few cinnamon sticks. Cover and refrigerate at least 4 hours, but preferably overnight. When ready to serve, pour into glasses, add a splash of sparkling cranberry juice, and garnish with additional fruit, cinnamon sticks, and star anise, as desired.
Notes
*The sangria will keep well in the fridge for up to 72 hours.