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Spiced Cranberry Sangria

December 1, 2009


1 cup sugar
1 cup water
3 cinnamon sticks
8 whole cloves
6 allspice berries
1 12oz. bag of cranberries (about 3 cups), roughly chopped
2 cups triple sec
2 cups brandy
2 cups tawny port
4-750 ml bottles mediocre red wine (Or one big jug of cheap ‘burgundy’)
Sparkling cider (or ginger ale)


  1. Combine water, sugar, and spices in a small saucepan. Cook over medium heat until sugar is dissolved. Reduce heat and simmer gently for 5-10 minutes.
  2. In a large bowl combine spiced syrup, cranberries, triple sec, brandy, and port wine. Refrigerate overnight.
  3. In a large pitcher combine 2 cups of the macerated cranberry mixture with one bottle of wine. Top off with two cups of sparkling cider or enough to fill the pitcher.
  4. Serve over ice.



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