1cupcranberry juiceI used 100% from concentrate which was low in sugar
1/4cupbrandysub with Cointreau or Grand Marnier
1/4cupgranulated sugarsub with maple syrup or honey if desired
2cinnamon sticks
1bottle red winesee notes
Instructions
Slice the apple and one of the oranges, then place in the bottom of a large pitcher and muddle well.
Juice the remaining orange, which will yield about 1/2 cup of juice, and add to the pitcher along with the fresh cranberries, cointreau or brandy, granulated sugar, cinnamon sticks and wine. Stir well and cover with plastic wrap and place in the refrigerator for a minimum of 4 hours or overnight. The longer the flavors meld together, the better the sangria will taste.
Before serving, stir well and taste. Add more sugar if necessary and stir until the sugar has just about dissolved.
Serve with additional orange and apple slices, fresh cranberries and cinnamon sticks if desired. Enjoy!
Notes
Pro tip: Use a dry, fruity red wine such as Pinot Noir, Grenache, Tempranillo or Malbec. While you shouldn't choose the most expensive bottle as it will be combined with other ingredients, it should be drinkable quality.
The cranberry juice that I used was 100% from concentrate and only contained 7 grams of sugar per serving. Check the label for the sugar content of your cranberry juice -- if it's higher you may not need to add any additional sugar depending on how sweet you prefer your sangria to be.
This sangria may be made a few days in advance -- the longer it sits the better it is!
Make this a sparkling cranberry sangria by topping it off with sparkling water when ready to serve.