Sangria is a classic batch cocktail. This particular recipe is more holiday-themed, featuring cranberries and apples floating about. It also happens to look amazing in a glass bottle. Win-win! And, you can kick it up a notch and serve it warm, essentially turning it into a mulled wine, if you’re feeling it. If you choose to go that route, please note the bottle warming precautions in the recipe above.
Another convenient thing about this recipe is you can make it 2–3 days in advance, if needed.
2 red apples, cut into ¼-inch cubes or chunks
1 cup cranberry juice (preferably 100% juice)
1 teaspoon ground cinnamon
1 vanilla bean, split lengthwise
1 teaspoon ground cloves
¾ bottle dry red wine
¼ cup Trip Sec or Cointreau
1 orange, cut into about 8 thin slices
Optional: 1 loosely-packed cup whole fresh cranberries
Add the apples, cranberry juice, cinnamon, vanilla, ground cloves, and the whole cranberries (if you’re using them) into a medium saucepan over low heat. Let it cook for 7 minutes, stirring constantly, until the apples begin to soften. Remove from heat and allow to cool.
Add the wine, the orange liqueur, and the orange slices into the bottle.
Next, add the cooled cran-apple mixture and stir, using a long cocktail spoon. If you don’t have one or if it’s too large for the bottle, simply seal the bottle and gently shake it.
If you haven’t already sealed the bottle, do so now. Store it in the refrigerator for no less than four hours, but preferably overnight, or for 2–3 days max before serving. Serve and enjoy!