Classic red sangria gets a holiday makeover with the addition of apple cider, cinnamon and cranberries. It’s a delicious, beautiful cocktail that’s perfect for your holiday bash.
- SIMPLE SYRUP INGREDIENTS
- 1 cup granulated sugar
- 1 cup water
- 1 cup cranberries, frozen and thawed or fresh
- 1 cinnamon stick
- 2 strips of orange peel, each 3-by-1 inch
- SANGRIA INGREDIENTS
- 1 bottle of Tempranillo wine or any fruity red wine
- 1 cup apple cider
- 1 small Granny Smith apple, large dice
In a small saucepan, combine the sugar and water. Bring to a simmer over medium heat and stir until the sugar is dissolved. Turn off the heat and add the cranberries, cinnamon stick and orange peels. Cover and let cool completely. Once cooled, remove the cinnamon stick and orange peels, leaving the cranberries. Keep in the refrigerator until you’re ready to make the sangria.
For the sangria, use a slotted spoon to remove the cranberries from the simple syrup and add them to a large pitcher. Then add the red wine, apple cider, apple pieces and 1 cup of the simple syrup. Stir together until combined. Taste it. If you prefer it sweeter, add the remaining simple syrup. Serve over ice.
Make-ahead tip: The simple syrup can be made up to 3 days in advance, and the entire recipe can be made a day ahead of time. Cover the pitcher and keep in the refrigerator until ready to serve.
Nutrition Analysis: 190 cal, 0 g fat, 0 mg chol, 10 mg sodium, 23 g carbs, 1 g fiber, 19 g sugar, 0 g protein.
Lauren Marie writes the popular gluten-free food blog LaurenMarieGlutenFree.com.