Brandied Cranberry Sangria
Sangría de Arándano
6 Liters Rosé Wine
1 Pint Pomegranate Juice
1 Quart Cranberry Juice
1.75 Liters Brandy
1 Pint Spiced Syrup
For the cranberry garnish:
10 12oz packages cranberries *dry ounces
**12oz in dry ounces = 1 quart container of cranberries
1 quart package cranberries = roughly 1.25 quarts**
2 bottles Sangria Brandy (750ml)
2 Quarts or 2 ½ bottles rose or white wine
2 quarts sugar
1 bottle Triple Sec
6 cinnamon sticks
8 cloves
5 star anise
Combine above ingredients and mix thoroughly.
Pour in to quart containers, label, date, and store refrigerated.
To prepare the cranberry garnish:
Rinse Cranberries and put in large cooking pot.
Add Sugar, Spirits, and Wine
Wrap Spices in Cheesecloth, tie up to form a pouch, and add to pot
Bring pot to a boil and then reduce heat to medium.
When about half of the cranberries have burst, remove from heat.
*watch closely, looking for ½ cranberries to burst and liquid to thicken somewhat.
Allow to cool and check the consistency. Looking for liquid to thicken. It should not be too liquid, but not as thick as a jam or marmalade!
Remove spice pouch, and divide into quarts. Label and date.
No soda top.
Garnish with the cranberry mixture. A spoonful for a glass of sangria, several for a pitcher (depending on spoon size).