Rosemary Cranberry Sangria

Here is a wintery spin on the classic summer Sangria. It's easy enough to make a big batch and special enough to serve for the holidays.
Rosemary Cranberry Sangria

Sangria is a crowd pleaser and so simple to make. This method can easily be adapted to use up whatever fruits you have on hand – the level of sweetness is up to you and really depends on the type of wine you use and the amount of sugar you add.

For the cranberrry rosemary syrup:

  1. In a pan, heat 1.5 cups water with some sprigs of rosemary and about 1 cup of cranberries. These cranberries will be sweet and delicious because of the heat and sugar.  Once the water has heated a bit, add in  1-3 Tablespoons of sugar and stir.
  2. Once the syrup comes to a simmer, take your mixture off the heat and let it cool to room temperature.

For the ice cubes:

I like to use silicone baking cups to make large ice cubes, but any size works, just trim the lemons accordingly.

  1. Thinly slice about half a lemon and place the lemon slices and cranberry juice into ice molds. Place them in freezer for a few hours. I used unsweetened cranberry juice to keep the sweetness in check.

Make the Sangria:

  1. Remove the rosemary sprigs from the cranberry/rosemary syrup and pour it into a large pitcher.
  2. Cube up some fruit. I used 2 pears and a lemon plus the leftover lemon half from the ice cubes. Add them to the pitcher and stir together to combine the fruit and simple syrup. If your lemon is very tart use a bit less.
  3. Add some fresh sprigs of rosemary.
  4. Pour in the white wine of your choice and stir together to help the flavors combine. Add the ice cubes when you are ready to serve.
  5. Garnish with a  small sprig of rosemary!