Winter Sangria

Sangria is an excellent make-ahead cocktail for entertaining. The fruit-filled wine punch can be made with red or white varietals (or rosé!) and is infinitely customizable with your favorite fruit combinations. But, especially if you're new to the sangria game, starting with a tried-and-true recipe is always a good idea. Cranberries, apples, and oranges, as well as orange liqueur and Campari, are used in this wintery version. It's festive and cheery. Simply combine everything in a pitcher and chill - all that's there is to it!

Plan ahead because sangria is best served chilled! You'll need plenty of time for your pitcher to chill in the fridge. Do you yearn for a comforting wine cocktail? Instead, think about Ree's cranberry mulled wine.

Although only 2 to 8 hours in the refrigerator are required for this recipe, you are welcome to leave it there overnight. That way, the fruit will absorb more liquid, which is always a good thing.

The type of fruit you use for sangria, whether red or white, should be seasonal. When it's cold outside, make this recipe again, but in the summer, try Ree's red wine sangria with pineapple juice, strawberries, and nectarines.

Recipe for 12 serving(s)

Ingredients:

• 2 750-ml bottles of dry red wine
• 1 c. cranberries (thawed if frozen)
• 1 c. orange liqueur (such as Cointreau)
• 1/2 c. Campari or Aperol
• 2 oranges, thinly sliced and quartered
• 2 apples, cut into 1-inch pieces

Directions:

• In a sizable pitcher or punch bowl, combine the wine, cranberries, orange liqueur, Campari or Aperol, oranges, and apples.
• Before serving, chill the sangria for two to six hours.