Blood Orange Cranberry Fall Spiced Sangria

Recipe from Ansley Beutler of The Fit Peach

Husband-Tested in Alice's Kitchen

Makes 6-8 servings

This festive and delicious punch is perfect for all fall and winter holiday parties.  The best thing about it is that it can and should be made up to three days in advance for the best flavor.  Come party time, just add ice to the glasses, ladle in the sangria and garnish.  

For the Cranberry Reduction

2 cups cranberries

3 Tablespoons maple syrup (agave syrup, honey, or sugar will also work)

1/2 cup water

For the Sangria

2/3 cup blood orange juice (approx. 2-3 large blood oranges)

3 blood oranges, sliced (Set aside one slice for rimming glasses.)

2 cups cranberries

3 cinnamon sticks

fresh rosemary

1 bottle white wine (Pinot Grigio, Chardonnay, Sauvignon Blanc, etc.)

2 cups ginger beer

3 shots brandy (I used cognac.)

For the Cinnamon Sugar Rim

3 Tablespoons coconut sugar

2 teaspoons ground cinnamon

1 slice blood orange

To Garnish

cinnamon sticks

fresh rosemary 

star anise

Instructions

Add the cranberries, agave syrup, and water to a small pot and bring to a simmer on the stove over medium heat.  The cranberries should begin to pop open and become soft.

Let mixture simmer for 2 minutes then remove from heat to cool.  The mixture will thicken up during this time.

While the reduction is cooling, juice the oranges and slice the remaining into small pieces.

Once cooled, spoon the reduction into the bottom of a large pitcher.  Add the orange juice, orange slices, cranberries, cinnamon sticks, and rosemary on top.

Pour the wine over top followed by the ginger beer and brandy.  Mix with a long cocktail stirrer to incorporate the cranberry reduction at the bottom.  The color should turn a darker red.  Let the sangria sit in the fridge for at least 2 hours to soak up the flavors

When ready to serve, prepare the cinnamon sugar rim mixture on a small plate.  Us an extra orange rind and run it along the rim of a cocktail glass (hold the glass upside down to prevent the juice from dripping down the sides of the glass).  Dip the rim of the glass into the cinnamon mixture to coat

Use a ladle to serve the sangria into cocktail glasses.  Make sure to grab some of the fruit.  Garnish with extra cinnamon sticks or rosemary or star anise if desired.

The sangria will keep (and get better with time) in the fridge for up to 3 days.