Cran-Apple Sangria (For A Crowd)
2 bottles of Cran-Apple Wine
1/2 cup of raw honey (sub cane sugar for a vegan version)
1 cup of fresh cranberries
2 large oranges
1 large apple
1/2 cup of unsweetened 100% cranberry juice
1/2 cup of rum (optional)
1. Measure the honey into your pitcher and add a few splashes of wine. Stir the honey until it’s dissolved.
2. Wash and dry the cranberries, oranges, and apple. Cut off the ends of one orange and slice the rest of it into thin slices, then place these in the fridge for garnishing the wine glasses later. Cut the other orange into wedges and then cut the wedges in half. Core the apple and cut it into small chunks. Add the cranberries to the pitcher. Squeeze the juice from the halved orange wedges into the pitcher, then place the spent oranges in with the cranberries.
3. Add the apple, followed by the unsweetened cranberry juice, and rum (optional). Pour in the wine and stir well.
4. Place in the fridge (covered) to infuse for a minimum of 4 hours and up to 24 hours. To serve, add an extra orange slice and a few spoonfuls of the infused cranberries + diced apple into each wine glass, pour the chilled sangria over the fruit, then top with a bit of sparkling water.