| Level: | Easy |
| Total: | 6 hr 20 min |
| Active: | 20 min |
| Yield: | 8 servings |
Ingredients
- 1 cup sugar
- 2 cinnamon sticks
- 1 cup cranberries, fresh or frozen and thawed
- 2 bottles fruity red wine
- 1/2 cup orange-flavored liqueur, such as Cointreau
- 1 Gala apple, cored and thinly sliced, a few slices reserved for garnish
- 1 slightly under-ripe Bartlett pear, cored and thinly sliced, a few slices reserved for garnish
- 1 small orange, halved and thinly sliced, a few slices reserved for garnish
- 1 small orange, halved and thinly sliced, a few slices reserved for garnish
- 1 tangerine, halved and thinly sliced, a few slices reserved for garnish
- 1 tangerine, halved and thinly sliced, a few slices reserved for garnish
Instructions
- Combine the sugar with 1 cup water in small saucepan and bring to a boil over high heat. Cook until the sugar has dissolved, 2 minutes. Remove from the heat, add the cinnamon sticks and let cool to room temperature.
- Put the cranberries in a bowl and add the simple syrup along with the cinnamon sticks. Cover and refrigerate for at least 2 hours and up to 24 hours. Strain, discarding the cranberries and cinnamon sticks.
- Combine the wine, liqueur, and the apple, pear, orange and tangerine slices in a container with a tight fitting lid. Sweeten to taste with cranberry-cinnamon syrup. Cover and refrigerate for at least 4 hours and up to 24 hours before serving. Garnish with fruit slices and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 347 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 3 g |
| Sugar | 36 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 9 mg |
Reviews
This recipe deserves a mic drop. It’s a tradition for me to make this for my family and friends every year for the last 8 years. I deliver it it them in Mason jars as gifts. This recipe is the talk of the town during my holiday season
This was excellent. You can make it further ahead if you wish, just serve with fresh fruit as garnish in the cup of wine. Next time I will use slightly less sugar.
Excellent! Used only the fruits I had on hand (green apple and mandarines) still turned out really good. Crowd pleasing! Makes about 2L… Double the recipe if you want to have enough!
By far one of the BEST sangrias! I used HAHN (GSM) from California (one of the 7 best red wines for sangria according to Vinepair). I tripled the recipe but ended up using only about 1/3 of the syrup. I only discarded the cinnamon sticks and made a Cranberry sauce adding some of the leftover syrup, some water, and also some orange zest (turned out great!)…
I made this for several holiday parties and it was a hit, delicious.
Amazing! Make plenty!
We really enjoyed this – will definitely make it again! I used a French Grenache and I think it worked great. I only used about a 1/4 to 1/3 cup of the simple syrup… just taste as you go, as the amount you use will really depend on the type of wine you use and how sweet you want the end result. I’ve been using the leftover syrup as a sweetener in my coffee and in my morning oatmeal. 🙂
Really liked this recipe. Very similar to a summertime sangria, but with cinnamon notes. We used a bottle of fruity red, and a bottle of cranberry wine. I didn’t think we’d use all the syrup, but we did. I like you can add as much or as little of the syrup, depending on how sweet you like it. Will make again.
I used Tres Picos. It was delicious!
What kind of wine did you use