For the sangria
- 1 bottle of rosé
- 2 cups apple cider
- 1 cup unsweetened cranberry juice
- 1/3 cup Cointreau
- 1 batch cranberry spiced simple syrup
- 1 cup fresh cranberries
- 1 apple, thinly sliced plus extra for garnish
- 1 orange sliced, plus extra for garnish
- 3 cinnamon sticks, plus extra for garnish
For the cranberry spiced simple syrup
- 1 cup water
- 1 cup Raven's Nest Mulling Spices
- 2 cups fresh cranberries
For the frosted cranberries
- 1 (12 oz) bag fresh cranberries
- 1/2 cup water
- 1 1/2 cups sugar, divided
- First prepare the cranberry spiced simple syrup. In a medium saucepan, bring water,
- Raven's Nest Mulling Spices, and cranberries to a boil. Boil 3-4 minutes until cranberries begin to burst and mixture is a deep red color. Strain into a jar using a fine mesh strainer and let cool.
- While simple syrup is cooling, prepare the frosted cranberries. Bring water and 1/2 cup sugar to a boil and stir until sugar is completely dissolved. Remove from heat and stir in the cranberries until coated. Spread cranberries over a wire rack. Pour sugar onto a plate and work in small batches to roll cranberries in sugar until well coated. Allow to dry on wire rack, and repeat process if needed.
- To prepare sangria, combine rosé, apple cider, cranberry juice, cointreau, and cooled simple syrup in a large pitcher. Stir in fresh cranberries, apple slices, orange slices, and cinnamon sticks. Chill in the fridge 2-4 hours.
- To serve, pour sangria in glasses with ice. Garnish with extra apple slices, orange slices, a handful of sugared cranberries, and a cinnamon stick. Enjoy!