Cranberry Sangria

Typically sangria is served during the summer months in Spain and Portugal but now you can enjoy this winter version for the holidays too! Cranberry Sangria will warm you up with rich bodied wines and a hint of spice. It’s fabulously delicious served either chilled or warmed*! It’s guaranteed to be the perfect complement to your Thanksgiving feast and throughout the entire holiday season!

Cranberry Sangria

1 bottle (750 ml) Cabernet Sauvignon
4 cups cranberry juice cocktail
1 1/2 cups spiced rum, such as Captain Morgan
1 cup Ruby Port
1 Tbs. lime juice
1 tsp. vanilla extract
2 tangerines or clementines, sliced
1 lime, sliced
1 cup fresh cranberries
2 cinnamon sticks
2 cups lemon lime soda

1. In large pitcher combine Cabernet Sauvignon, cranberry juice, spiced rum, Ruby Port, lime juice, vanilla extract, tangerines, lime, cranberries and cinnamon sticks. Refrigerate until ready to serve.

2. Just before serving add lemon lime soda and ice.

Makes 12 cups sangria PLUS fruit.

*To serve Warm Cranberry Sangria:
1. In large pitcher combine Cabernet Sauvignon, cranberry juice, spiced rum, Ruby Port, lime juice, vanilla extract, tangerines, lime, cranberries and cinnamon sticks. Refrigerate until ready to serve OR you can combine ingredients in saucepot and proceed immediately to next step.

2. Transfer sangria mixture to large saucepot. Simmer over medium heat until heated through.

3. Add lemon lime soda. Transfer to heatproof pitcher or serve in crockpot set on low.