This Mulled Sangria combines the flavors of cranberry and orange in a deliciously warm, spiced cocktail that’s perfect for fall!
Have you ever noticed how drinking something warm makes you feel….well….just better? It’s the reason I love my coffee in the morning, my green tea at night, warm cider on a crisp Fall day, hot chocolate after playing in the snow, and mulled sangria pretty much….anytime!? Although we are currently having a heat wave here in Wisconsin, I know the cold weather is just around the corner. As are the holidays…which brings back delicious memories of a warm cranberry wine I made for Thanksgiving last year. Mmmmmmmmmm. So when I saw that cranberries had made their seasonal visit back to the produce section, I had to pick some up.
I got to thinking: Is it possible to make the delicious wine from last year even better?? Well, that’s easy. Of course! Just add booze:) I decided to refrigerate mine (like you would sangria) to let the flavors develop.
I served it a few days later….but I’ve since discovered that it’s just as good right off the stove top.
Delicious. Better than last year.
- 1 cup cranberry juice
- ½ cup sugar
- ½ tsp cinnamon
- ½ tsp. nutmeg
- 6 whole cloves
- 3 cups dry red wine (I used a Shiraz-Cabernet blend)
- ¼ cup brandy
- ¼ cup orange liqueur (I used Triple Sec)
- 1 cup fresh cranberries
- orange slices
- In a medium saucepan, combine cranberry juice, sugar, cinnamon and cloves. Simmer for 15 minutes.
- Stir in red wine, brandy, orange liqueur, and cranberries. Bring to a simmer.
- Serve warm.