Prep 5 mins
Cook 0 mins
Adapted from "Peterson's Holiday Helper," by Valerie Peterson (Clarkson Potter, 2008). This is a blend of all the favorite holiday flavors, not really a true sangria. You can use a sparkling cider or grape juice, or even a champagne if you'd like to. Cherries are an excellent addition to this drink as well. This is best left to sit for overnight to let the flavors blend well.
- Quarter the orange with the peel on, then cut each quarter into 3 chunks. Core the apples and cut into 1/2-inch chunks. Coarsely chop the cranberries in a food processor or by hand.
- Place the chopped cranberries and the orange chunks into a 3-quart or larger pitcher. Add the orange liqueur and muddle the fruit in the triple sec with a cocktail muddler or a wooden spoon to release the juices. Add the apples and mix to blend with other fruit. Cover and macerate the fruit for at least 2 hours, and up to 24 hours.
- Just before serving, add the chilled wine and the sparkling cider. Stir to mix. Serve in glasses of your choice, making sure to get some fruit into every serving.
This sangria is just wonderful! Not too fruity, not too sweet, perfect for the winter months. Might try adding a touch of cinnamon or ginger next time. Thanks for sharing this delightful recipe!
EXCELLENT. In my head, I renamed it 'winter sangria'. It didn't last long so I added another bottle of merlot & sparkling cider. The only thing I'd change is to use 2c cranberries & only 2 apples. This is delicious! Made for the Veg swap 12/08.