Holiday Sangria

• 1 bottle dry red wine
• 1 cup cranberry juice
• 1 cup pomegranate juice
• 1/3 cup Grand Marnier
• 3/4 cup cinnamon simple syrup
• 1 honeycrisp apple, thinly sliced
• 1 navel orange, thinly sliced
• 1 cup fresh cranberries
• 1/2 cup pomegranate arils
• crushed ice for serving
• cinnamon sticks for garnish
• rosemary sprigs for garnish

• For the sugared cranberries

• 1 (12 ounce) bag fresh cranberries
• 1/2 cup water
• 1 1/2 cups granulated sugar, divided

Sangria

1. In a large pitcher, combine the red wine, cranberry juice, pomegranate juice, Grand Marnier, 3/4 cup of the cinnamon simple syrup, apple slices, orange slices, cranberries, and pomegranate arils. Stir to combine. Chill in the fridge for 2-4 hours or until ready to serve, or serve immediately over crushed ice. Garnish with a cinnamon stick, a sprig of rosemary, and a handful of sugared cranberries!

Sugared cranberries

1. Bring water and ½ cup of the sugar to a boil. Once boiling, stir for thirty seconds until dissolved. Remove from heat and stir in the cranberries. Stir until completely coated, then transfer to a wire rack to dry. Let dry for 30 minutes, then roll in the remaining sugar, working in batches. Transfer back to the rack, and let dry for an additional hour. Store in a cool, dry place.