Holiday Sangria
One of the most delicious cocktails to serve this season is Holiday Sangria! Thinly sliced apples, fresh cranberries, cinnamon sticks and star anise flavor this red wine-based libation. A little Cointreau and apple cider round out the flavor profile to give you a wintery, crowd-pleasing beverage!
Cut the apple in rings through the equator (not from stem to bottom). Cut each slice in half or quarters, depending on the size of the apple. You may have to pick out a few seeds.
Place the sliced apples, cranberries, cinnamon sticks and star anise pods into a large pitcher. Pour the red wine, apple cider and Cointreau into the pitcher and stir it up. Tuck the sliced oranges into the pitcher and pop the sangria into the refrigerator.
I like to leave it overnight so that the fruit can soak up the liquid and the liquid can become fruit-infused!
Dip the rims in cinnamon mixed with coarse sugar (run a lemon or lime wedge around the top of the glass first), fill with ice and pour the sangria over the top.
Garnish with an orange slice and a rosemary sprig.
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Holiday Sangria
Makes: 4 servings
Prep Time: 10 minutes
Total Time: 10 minutes plus chill time 4 hours minimum
Ingredients
Sangria:
- 1 small honeycrisp apple
- 3/4 cup fresh cranberries
- 2 cinnamon sticks
- 2 star anise pods, optional
- 1 bottle of red wine (I use a red blend but use whatever you prefer)
- 1 cup apple cider or juice
- 1/2 cup Cointreau
- 1 small orange, thinly sliced
For Serving:
- Cinnamon
- Turbinado sugar
- Ice
- Rosemary Sprigs
Instructions
Cut the apple in rings through the equator (not from stem to bottom). Cut each slice in half or quarters, depending on the size of the apple. You may have to pick out a few seeds.
Place the sliced apples, fresh cranberries, cinnamon sticks, and star anise pods into the bottom of a large pitcher. Next, pour the wine, apple cider, and Cointreau into the pitcher. Gently stir. Tuck the sliced oranges into the pitcher. Cover and refrigerate overnight or for a minimum of 4 hours.
Serve in cinnamon-sugar rimmed wine glasses filled with ice. Garnish with rosemary sprig.
Recipe from The Defined Dish
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