Late Autumn Sangria (red)


Late Autumn Sangria (red)
serves 20 (in a 10 oz. rocks glass filled halfway with ice)

Again, make this in an old, clean milk jug -- and enjoy the subtle spice.  I can’t stand potpourri in a glass, so don’t worry -- you won’t find that here.

3 1/2 cups cranberry juice
5 chai tea bags
2 standard (750 mL) bottles of cabernet sauvignon or shiraz wine
3 cups tangerine LeCroix  (2-12 oz. cans)
1 cup brandy
1 apple, chopped small
1 clementine, chopped small
1 pear, chopped small
2 cups fresh whole cranberries

Heat the cranberry juice in a sauce-pan over low heat until it almost simmers. Remove from the heat and add the tea bags. Steep for 15 minutes.
Place the chopped apples, pears, cranberries, and oranges in a one-gallon jug and pour all of the ingredients overtop -- the tea-steeped juice, wine, and brandy. Just before serving, fill up the jug to the top with LeCroix sparkling water.  Transfer to a fabulous pitcher.  Serve over ice in a rocks glass.


Late Autumn Sangria (red)