Cranberry-Cinnamon Sangria

Sangria is so often paired with the summer sunshine, but with the weather so flip-floppy, it might be nice to have a pitcher resting up in the fridge for any given occasion, especially a sangria that plays off of winter notes like cranberries and spice.

Using a juicy Zinfandel as a base and improving it with brandy, cinnamon, and cloves, frost on the windows doesn’t seem so daunting. A frozen winter wonderland certainly sounds better when you know that there is a welcoming glass of sangria waiting for you at home.

This sangria is perfect for entertaining on cold nights, as the fruits add a little liveliness to the drink. I imagine it accompanying sweet pork tenderloin or a Moroccan lamb stew. Grill up some crusty bread and drizzle balsamic vinaigrette over strawberries for dessert, and you’ll have a perfect meal program.

Cranberry Cinnamon Sangria

1 cup water

1/2 cup sugar

3 whole cloves

2 cinnamon sticks

3 lemon slices

4 cranberry tea bags

1 bottle Zinfandel wine

3 tbsps brandy

1/2 pint fresh strawberries

1 orange

1 cup club soda

1. Cut orange into one inch cubes—unpeeled. Wash and slice strawberries; set aside.

2. Combine water, sugar, cloves, cinnamon sticks and lemon in a small saucepan.

3. Simmer over medium heat for about two minutes and then reduce heat to low.

4. Simmer another ten minutes and then remove pan from heat.

5. Add the tea bags, and let sit for five minutes. Strain.

6. Refrigerate the tea mixture until cool. Add wine and brandy. Then add orange and strawberries. Cover and refrigerate overnight. Add club soda moments before serving.

Serves about 6.