Mulled Cranberry Sangria
1 Bottle (750 ml) Pinot Noir
1 Cup Simple Syrup
2 Tablespoons Ginger Sugar
3/4 Teaspoon Lavender Sea Salt
1/2 Teaspoon Ground Pink Peppercorns
3 Tablespoons Mulling Spices
2-3 Cups Fresh Cranberries
2 Oranges, Sliced 1/4" Thick, Divided
1/2 Cup Cranberry Liqueur
At MorningStar Kitchen, we're big on Sangria. It's a beautiful, festive, versatile beverage that can be adapted to any season. We love serving this mulled cranberry version during the holidays. It's colorful and flavorful, and a festive start to any gathering. Served chilled to a group, or warm by an intimate fire, this one is sure to linger long in your guests' memories. While we like to make our own Cranberry Liqueur during cranberry season every fall (follow link above). But you can also purchase a good quality liqueur to use.
Place wine, syrup, and ginger sugar in a large glass container. Tie lavender salt, peppercorns, and mulling spices in cheese cloth or muslin and add to the wine mixture. Add cranberries and half of the orange slices. Stir mixture to combine. Cover and refrigerate for 6-8 hours, stirring occasionally, before serving.
When ready to serve, remove packet of mulling spices. Add liqueur and mix well. Pour over ice in tumblers and garnish with a slice of orange.
If serving warm, place sangria in saucepan over medium low heat. Heat gently for 20-30 minutes. Add liqueur just before serving. Pour into warm mugs, garnish with a slice of orange, and serve.