Cranberry Sangria

Cranberry Sangria
  • 1 cup white sugar
  • 4 cranberry-flavored tea bags
  • 4 slices fresh lemon
  • 6 whole cloves
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 1/2 cups water
  • 2 (750 milliliter) bottles white wine
  • 4 apples, cored and cut into chunks
  • 1 1/2 cups dried cranberries
  • 2 fluid ounces apple brandy


  1. Place the sugar, tea bags, lemon slices, cloves, cinnamon, nutmeg, ginger, and water into a saucepan, and stir until the sugar has dissolved. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat and let mixture cool. Strain out and discard the spices, lemon, and tea bags.
  2. Pour the white wine into a large jar or covered container, and mix with the tea mixture. Stir in apples and cranberries; mix in the apple brandy. Chill in refrigerator 24 to 48 hours. Serve cold.

05/01/2018
Cranberry Sangria, recipe PT15M PT1H 5 455 calories

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