This tasty Cranberry Sangria treat is filled with citrus, wine, brandy, cranberry and subtle hints of cinnamon. The cranberry juice adds a sweet and tart taste to this delicious cocktail, while the cinnamon gives a sweet and spicy smell.
To make sangria, start with preparing all your fruits and add them into a pitcher. Often, oranges and limes are used for sangria, but feel free to use pretty much anything else you like. Then add in the liquor, optional fruit juice and a sweetener.
You can use either red or white wine win your sangria, depends on what you prefer. For a red sangria I like to use dry red wine, like a cabernet sauvignon. If you like a slightly lighter sangria you can use a pinot noir.
Remember to allow your Sangria to rest for at least 4 hours, or preferably overnight, before serving!
- 1 bottle of dry red wine (Cabernet Sauvignon)
- ½ cup whole frozen cranberries
- ½ cup cranberry juice
- ¼ cup brandy
- 2 tablespoons agave nectar
- 1 orange, halved and then sliced
- 2 sticks of cinnamon
- 2 limes, sliced
- 1 cup seltzer water
- In a large pitcher, add in the wine, brandy, orange, lime, agave nectar, cinnamon sticks, and cranberry then stir to combine.
- Cover and place in refrigerator for at least 4 hours. The longer it sits the better it will taste, even better if overnight.
- Right before you are about to serve add in the seltzer water to the sangria mixture.
- Then pour over ice or serve chilled.