
Ingredients
For the sangria:
- In a large pitcher, combine the red wine, cranberry juice, pomegranate juice, orange liqueur, cinnamon simple syrup, apple slices, orange slices, cranberries, and pomegranate arils.
- Stir to combine.
- Chill in the fridge for 4 hours or serve immediately over ice.
- Garnish with a cinnamon stick, a sprig of rosemary, and sugared cranberries
For the cinnamon simple syrup:
- In a medium saucepan, bring the water, sugar, and cinnamon sticks to a boil.
- Boil for 2 minutes to infuse the cinnamon flavor into the syrup.
- Let cool completely
- Get rid of the cinnamon sticks.
For the sugared cranberries:
- Bring water and a half cup of sugar to a boil.
- Once boiling, stir for thirty seconds until dissolved.
- Remove from heat and stir in the cranberries.
- Stir until the cranberries are completely coated.
- Once cranberries are coated, transfer them to a wire rack to dry.
- Let the cranberries dry for 30 minutes, then roll in the remaining sugar (works best in batches)
- Transfer back to the rack, and let dry for another hour.
- Store in a cool, dry place.