Photo Credit: The Baking Fairy
Sangria hits the spot year round, from an iced glass during hot summer months, to a festive cup (Christmas Sangria Punch) with holiday dinners! Bursting with flavor, the oranges and cranberries give this sangria a kick, while the black tea rounds out a smooth undertone. Brew up this snappy cranberry sangria for your next social spree, or just to sip and savor on a cozy night in.
Cranberry Orange Sangria
Makes 8-10 glasses // Prep Time: 4 hours // Active Time: 30 minutes
- 2 cups fresh cranberries, roughly chopped
- 1 cup filtered water
- 1 cup sugar (or ½ cup honey or other sweetener!)
- 3 rounded tsp of black tea or 3 sachets/bags black tea Cinnamon Orange Spice by Joseph's Tea works perfectly
- 3 cups filtered water
- 1/2 cup homemade cranberry syrup
- 3 cups dry red wine
- 3/4 cup bourbon
- 3/4 cup Campari
- A pinch of salt
- 2 oranges, quartered and sliced into wheels
- Fresh cranberries, halved lengthwise for garnish
How to make Cranberry Orange Sangria
Combine cranberries, water, and sugar in a small saucepan over really low heat. Cook while stirring frequently and adjusting the heat as needed to maintain a very slight simmer until the cranberries have completely softened (about 20-25 minutes).
Strain the mixture, pressing on the cranberries to extract maximum flavor and liquid. Then let cool and refrigerate until you’re ready to use it! The syrup can be stored in the refrigerator in a sealed container for up to 2 weeks!
Heat the water to 212°F and steep the black tea for 3-5 minutes. Remove the black tea and set aside to cool. In a large pitcher, combine the cranberry syrup, red wine, bourbon, Campari, and half the sliced oranges. Once the black tea is cooled enough (close to room temperature), add in the tea and give the whole mixture a good stir. Refrigerate until completely cool (about 4 hours). Serve over ice and top with club soda. Garnish with a cinnamon stick, a couple of orange slices, and a few halved cranberries and enjoy!
Recipe adapted from Serious Eats