Holiday Sangria

I’ve never been a big wine drinker, but this recipe just might change things.  I’m so excited to share with you this recipe for what I call my Holiday Sangria.

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Holiday Sangria Recipe

Mercy!  I tried to think of what reminds me of Thanksgiving, Christmas and New Years when coming up with this recipe.  When I thought of adding oranges to this sangria, my mind went back to childhood and the church festivity we used to have every year before Christmas.  We had a play every year, and I always played the part of an angel with wings that were made of wire coat hangers with tinsel garland wrapped around the coat hangers that were made into the shape of wings.  I’m by no means an angel but I was one once a year for a while!  🙂

Anyway, back to the oranges.  How they popped into my head was that every year after that play at church, we’d receive a brown paper lunch bag full of goodies.  The bag always had an orange in it… and an apple, candy canes, Hershey’s kisses, and all kinds of other goodies.  I can still remember the excitement of opening that bag after the church play and it gives me those “warm fuzzies”!

Not only do I remember the excitement of opening the bag to see my goodies, but I remember the SMELL of the bag.  That “paper bag” smell along with fruit, mint (from the candy canes) and chocolate will always linger with me through my adult life.  Good memories.

But the smell of the orange in the bag is what I remember most… that’s why I had to include a big juicy orange in this sangria.  The combination of everything just worked immediately, and this sangria will NO DOUBT be present during Thanksgiving, Christmas and New Years’ gatherings.  CHEERS!

Holiday Sangria

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• Prep Time: 5 minutes
• Total Time: 5 mins
• Yield: 8 servings 1x
• Category: Beverages
• Cuisine: Spanish
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Ingredients

• 1 (1.5 liter) bottle pinot grigio
• 1 cup fresh or frozen cranberries
• 1 cinnamon stick
• 1 orange, sliced
• Whole cloves (about 15) for sodding 1 orange slice
• 1 small granny smith apple, cored and chopped
• 1 cup white grape juice
• 1 large sprig of fresh rosemary

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Instructions

1. Place all ingredients in a pitcher and stir well to combine. Cover and refrigerate for at least 3 hours to overnight.

Notes

Inspired by Cooking Stoned