- 1 Bubbly Rosé
2 cups apple cider
1 cup cranberry juice (the unsweetened kind)
Cranberry cinnamon simple syrup (recipe below)
1 cup fresh cranberries
1 honeycrisp apple, thinly sliced, plus extra for garnish
1 orange, sliced, plus extra for garnish
- 3 cinnamon sticks, plus extra for garnish
- Make the cranberry cinnamon simple syrup. Bring water, sugar, cranberries, and cinnamon sticks to a boil. Boil for 3-4 minutes or until cranberries start to burst and the mixture is a deep red color. Strain into a bowl with a fine mesh strainer and set aside to cool. Discard the cranberries and cinnamon sticks.
- Make the sangria. In a large pitcher, combine the Bubbly Rosé, apple cider, cranberry juice, cooled cranberry cinnamon simple syrup, fresh cranberries, apple slices, orange slices, and cinnamon sticks. Chill in the fridge for 2-4 hours or until ready to serve.
- To make the sugared cranberries, bring water and ½ cup of the sugar to a boil. Once boiling, stir for thirty seconds until dissolved. Remove from heat and stir in the cranberries. Stir until completely coated, then transfer to a wire rack to dry. Let dry for an hour, then roll in the remaining sugar, working in batches. Transfer back to the rack, and let dry for an additional hour. Store in a cool, dry place.
- Once ready to serve, pour sangria into glasses filled with crushed ice.
Garnish: Use any extra apple and orange slices, a handful of sugared cranberries, and a cinnamon stick!
*Thank you Grüvi for the recipe and photo