Cranberry Orange Sangria

Cranberry Orange SangriaWe love celebrating winter holidays with a cup of sangria, and this Cranberry and Orange Sangria is infused with holiday spirit. It is a great set of flavors to help you feel celebratory, and it makes for a nice, light cocktail.

You can also improvise a kid’s version with grape, cranberry, and orange juices for the young’uns at your table.

Cranberry Orange Sangria
Yields 12-14 servings
Adapted from The Pioneer Woman

Ingredients
2 750-ml bottles of dry red wine
1 cup fresh cranberries
1 cup Cointreau or other orange liqueur
1/2 cup Aperol (or Campari)
2 oranges, sectioned*
2 apples, cut into 1-inch pieces

Fresh sprigs of rosemary for garnish (optional)

Directions
Combine the red wine wine, fresh cranberries, Cointreau, Aperol, oranges sections, and apples in a large pitcher or punch bowl.

Refrigerate the sangria for 2 to 6 hours before serving. And, this keeps well, covered, in the fridge to enjoy the next day.

You can serve the sangria from a pitcher or punch bowl with a little ice to keep it cool. And, scoop up some of the fresh fruit into the glasses.

*Here is a great video on how to section an orange.

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