Make this Cranberry Apple Sangria for the holidays! It's infused with orange liqueur, cloves, vanilla, and cinnamon. You can also warm it up and turn it into a mulled wine.
- 2 apples such as Fuji or Gala, cut into 1/2-inch pieces
- 1 cup cranberry juice (100% juice is preferred, or cranberry juice cocktail)
- 1/2 teaspoon ground cinnamon
- 1 vanilla bean, split lengthwise
- 12 whole cloves
- 1 bottle dry red wine
- 1/4 cup Triple Sec (or other orange liqueur like Cointreau or Grand Marnier)
- 1 orange
1 Gently warm up the apples, juice, and spices: Place the cloves in a small sachet of cheesecloth and tie it closed with butcher’s twine. Add the apples, cranberry juice, cinnamon, vanilla bean, and cloves sachet to a saucepan. Cook over low heat, stirring constantly, for about 7 minutes, until the apples begin to soften.
Remove from the heat and allow to cool.
2 Combine the wine and Triple Sec with the orange. Add the red wine and Triple Sec to a pitcher. Cut the orange into four quarters, slice them, and add the slices to the pitcher as well.
3 Make the sangria: Add the apple-cranberry-spice mixture to the pitcher and stir. Cover and chill in the refrigerator for at least four hours, preferably overnight, or up to 2 or 3 days in advance.