Holiday Sangria

The holidays are upon us, and no gathering is complete without a crowd-pleasing sangria. This big batch drink is fruit-filled and festive. The fruit is the real star here, and the secret ingredient is just a touch of cinnamon tea. You can easily tweak the recipe to your taste preference by substituting the Cabernet Sauvignon with your favorite dry red wine, pears for the apples, and the honey can be swapped with agave or simple syrup. If you prefer your sangria a little sweeter simply increase the amount of agave. Try blood orange juice or slices in this make-ahead drink for a citrus swap.  Dust off your punch bowl or pitcher because a festive sangria is just what your holiday needs. This recipe was featured in Inside Northside Magazine’s Nov/Dec 2022 issue. I’d like to see your sangria recipe so tag me on Instagram @y_ delicacies. 

Holiday Sangria

Yvette Jemison

YDelicacies.com

Servings: 8

 2 cups water

2 cinnamon sticks

1 bottle of Cabernet Sauvignon

1 cup fresh lime juice

1 cup fresh orange juice

¼ cup honey

1 green apple, diced

1 gala apple, dicded

1 orange thinly sliced

1cup cranberries, fresh or frozen

1. In a small saucepan bring the water and cinnamon sticks to a boil. Let boil for 3 minutes uncovered.  Remove from the heat, cover and let steep for 1 hour.

2.Discard the cinnamon sticks. You should have 1 ½ cups of tea. Pour the tea into a large pitcher.

3. Pour the wine, lime juice, orange juice and honey into the pitcher and stir until well combined. Add the apples, orange and cranberries and stir well. Refrigerate until chilled, about 3 hours and up to 8 hours. Serve over ice filled glasses.