How do you continue drinking rosé into the cooler months? Add it to a spiced, autumn fruit filled sangria, that’s how. Mulled Cranberry Cider Sangria is a not-quite-white not-quite-red variety, one that somehow borders them both. A best of worlds sangria, if you will.
So while you sip on a tall glass of this transitional beverage, on a wonderful fall day, you will experience balancing between seasons. It’s that time of year when days are warm from the sun, but a pleasant crisp breeze circles. When you can get away with a sweater and scarf, but the nip in the air warns of cooler days to come. The nights are chilly, borderline cold, and perfect for a fire.
Picture this – you and your loved ones spend a day picking apples or craving pumpkins, and you top it off with a refreshing glass of seasonal sangria. Or, you reward yourself after a long day of yard work, errands, childcare (really any activity) and relax in front of a fire with a fruity, warming, fizzy filled glass of wonder.
Bottom line is, you can enjoy this drink for any reason. It’s a celebration of the season and all the joy it entails.
We are on the brink of the holidays folks. Crazy I know, but we are nearly there. This means it’s time to slow down, take a deep breath, decompress, and enjoy the finer things.
And finer things are so much more enjoyable with a tasty beverage in hand.
To transition this beauty into the winter months, you can sub a fuller bodied red for the rosé, or better yet, double the recipe and add a bottle of both. Which is exactly what we will be doing for our holiday celebrations. This is certain to appear on our Thanksgiving menu, and we highly recommend you add it to yours.
Would you look at that, I just started your holiday planning for you. Looking for one less thing to do? Check and check.
- 1 quart natural no sugar added cranberry juice
- 2 tablespoons honey, or more to taste (optional)
- 2 cinnamon sticks
- ½ teaspoon vanilla extract
- ¼ teaspoon whole cloves
- 1 star anise pod
- Rind of one orange, cut in thick trips
- 2 Fuji, Pink Lady or other tart crisp apples, cut into small chunks
- 2 large oranges, cut into medium chunks
- 1 small pear, cut into small chunks
- 1 bottle dry rosé wine
- ½ cup Grand Mariner
- 1 cup mulled cranberry juice
- 1 bottle Sparkling Apple Cider (Trader Joe's), or sparkling Apple juice
- 2 cups fresh or frozen cranberries (we use frozen to help keep the beverage chilled)
- In a large heavy bottomed sauce pan, heat cranberry juice, spices, and orange zest until boiling. Reduce heat, cover, and let simmer for 20 minutes. Remove from heat and let cool, or enjoy some of the warmed juice while you wait. Once cool, strain juice, keeping only the cinnamon sticks, and discard remaining spices. Measure out 1 cup of the juice, and store the remainder in the refrigerator for up to 10 days. The leftovers are great for enjoying warm, mixed with additional honey or sweeter to taste.
- In a large pitcher or container with lid, add fresh fruit, wine, Grand Marnier, cinnamon sticks, and 1 cup mulled cranberry juice. Stir until combined, then cover with lid. Chill in the refrigerator for at least 4 hours, or overnight. Stir mixture occasionally.
- Once chilled, pour sangria into glasses filled with ice, until liquid is ¾ from the top. Top off the glass with Sparkling Apple Cider, stirring once more to combine. Finish with a small handful of frozen cranberries and some of the marinated fruit for garnish. Serve immediately.
**Or, use the extra juice for a traditional warm mulled cider, and serve to your non-alcoholic guests.
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