Cranberry Sangría Recipes

CRANBERRY SANGRIA

Steps:

• Place the sugar, tea bags, lemon slices, cloves, cinnamon, nutmeg, ginger, and water into a saucepan, and stir until the sugar has dissolved. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat and let mixture cool. Strain out and discard the spices, lemon, and tea bags.
• Pour the white wine into a large jar or covered container, and mix with the tea mixture. Stir in apples and cranberries; mix in the apple brandy. Chill in refrigerator 24 to 48 hours. Serve cold.

WHITE CRANBERRY SANGRIA RECIPE BY TASTY

Steps:

• In a large pitcher, combine the orange, lime, cranberries, simple syrup, vodka, orange liqueur, white cranberry juice, and white wine. Stir well, then chill until ready to serve, up to 2 days.
• Immediately before serving, add the lemon-lime soda and stir to incorporate.
• Pour into glasses and garnish with orange wedges.
• Enjoy!

CRANBERRY SANGRIA

Steps:

• Pour the wine into a 2-quart pitcher.
• Add the simple syrup, orange juice, cranberry juice, and Triple Sec.
• Add cranberries and oranges. Top off the pitcher with club soda. You may not use the whole bottle.
• Stir to mix the juices and let the flavors infuse for at least half an hour before serving.

CRANBERRY SANGRIA RECIPE

Steps:

• Combine all ingredients in a large pitcher. Stir to combine. Serve chilled or with ice. Sangria is good for up to 3 days when kept in the refrigerator.
• Optional: Transfer to the refrigerator to chill for 2-3 hours prior to serving.

CRANBERRY-ORANGE SANGRIA

Steps:

• In a large pitcher, combine the first 7 ingredients; refrigerate overnight. Serve over ice; garnish with oranges, apples and cranberries if desired.

CRANBERRY SANGRíA

Steps:

• In 2-quart saucepan, heat cranberries, sugar and water to boiling over medium-high heat. Reduce heat to low; simmer uncovered 5 minutes or until cranberries begin to pop. Into large heatproof pitcher, strain mixture through fine-mesh strainer; discard cranberry skins.
• Add cranberry juice, wine, orange juice and orange, lemon, lime and apple slices to pitcher; stir well. Refrigerate 2 hours. Serve over ice.

CRANBERRY SANGRIA

Steps:

• Chill all ingredients.
• Pour juices and wine into punch bowl.
• Float orange slices on top.
• Variations: You may adjust the proportions of juice to wine, depending on the strength and flavor profile of your particular wine.
• This is also good with limes and lemons.
• Ice cubes made of frozen juice are a nice addition, or you can freeze the citrus slices and use them to keep sangria cold.
• This can be halved, doubled, tripled, etc. easily for any size group.

HOT CRANBERRY SANGRIA

Steps:

• Heat all ingredients in a saucepan on medium low heat, stirring occasionally, until sugar is dissolved.
• When liquid is hot but not boiling, remove from heat.
• Let sit 5 minutes, then strain through a fine sieve, reserving fruit.
• Pour liquid into mugs or heat resistant glasses, adding reserved fruit for garnish.
• (Filled with fruit and infused with warm spices, this drink is just as comforting served without the red wine).