Cranberry Sangria

Time 1 hour
Yields Serves 6
Cranberry Sangria

Place water and sugar in medium saucepan over medium heat. Bring to boil. Cook until sugar dissolves, 2 minutes. Add cranberries. Simmer, uncovered, 20 minutes. Pour through sieve, pressing on cranberries to release all juices; discard cranberries. Refrigerate cranberry syrup until cold, 2 hours. (Can be made up to 5 days ahead.)


In large pitcher, combine chilled cranberry syrup, wine, juice, orange, lemon and apple. Refrigerate 2 to 4 hours.


To serve, add club soda. Using slotted spoon, place fruit in wine glasses, dividing evenly. Pour in sangria, dividing evenly. Serve chilled.

I prefer to use a Pinot Grigio.

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