Did you really expect anything less of me this season? This Cranberry Orange Roja Red Sangria is the must-have cocktail of the season.
Cranberry Orange Roja Red Sangria
THIS POST HAS BEEN SPONSORED BY GT’S LIVING FOODS. I’M SO PROUD TO BE PARTNERING WITH A BRAND I HAVE ADORED FOR QUITE SOME TIME, AND ALL OPINIONS REMAIN MY OWN, AS ALWAYS. THANKS FOR SUPPORTING THE GROWTH OF MISS AK!
Let’s be clear – I HAD to post a killer red sangria for you this December. I’ve been in this place where I’ve been playing with sangria all year, and I’ve been tempted to post something sooner, but no. I had to wait. Until peak, prime and optimal sangria time to gift this creation to all of you.
I’m quite obsessed with the robust flavor of this sangria variety. We’ll make a quick, coconut sugar and cranberry syrup, instead of adding juice, and let this meld & marry with a robust Roja wine (a rich and spicy Spanish wine – you could also use a Cabernet or Malbec) & fresh muddled oranges. I. MEAN. COME. ON. PEOPLE.
This sangria is rich, so what perfects the package is the addition of GT’s Cosmic Cranberry Kombucha riiiight before you’re serving this up at your celebration. Side note – your celebration can be just making it through Monday. No judgment here (and I may be writing this on a Monday, WHILE sipping this sangria…so.)
Back to the sangria – the ingredients are so simple, I bet you have most of them right now. If you’re not using coconut sugar, you can certainly use light brown sugar as a swap. This baby gets better as it sits over time; don’t be afraid to make it 2-3 days before a party and let it sit in the fridge until you’re ready to serve. I recommend letting it sit for at least 8 hours to get maximum flavor capacity.
Oh yeah, did I mention that the addition of GT’s Cosmic Cranberry Kombucha makes the sangria just a bit bubbly? I know. Totally amazing. Merry merry, Y’all!
LET’S GET TO IT!
WHAT YOU’LL NEED (increments below in the printout):
Roja wine – a rich and spicy Spanish wine – you could also use a Cabernet or Malbec
Water
Fresh cranberries
Coconut sugar, or light brown sugar
Oranges
Brandy
GT’s Cosmic Cranberry Kombucha
- if you can’t find this flavor, add 1/4 c. of cranberry juice to a bottle of plain or original flavored kombucha
Rosemary, fresh cranberries & orange slices to garnish
WHAT YOU’LL DO:
To make the cranberry syrup, add the water, coconut sugar, and fresh cranberries in a medium saucepan over medium heat. Bring the mixture to a boil, and then reduce to low and let it boil for about 7 minutes, or until the cranberries are softened and the mixture is a rich color. Allow this to cool for a few minutes before assembling the sangria.
When you’re ready to assemble the sangria, muddle the oranges with the brandy at the bottom of a pitcher. Pour the cranberry syrup over the oranges and brandy and muddle some more. Add the wine and mix well. Cover the pitcher and place it in the fridge for at least 8 hours or up to 2-3 days.
When you’re ready to serve, pour about 8 oz. of sangria into a glass. Top with 2 – 4 oz. of GT’s Cosmic Cranberry Kombucha, depending on how strong you want your sangria to be. Garnish with rosemary, an orange slice, and fresh cranberries & prepare for maximum merriment.
xoxx,
Miss AK
Instagram – https://www.instagram.com/miss.allieskitchen/
Facebook – https://www.facebook.com/missallieskitchen/
Pinterest – https://www.pinterest.com/miss_ak/
Twitter – https://twitter.com/missallieskitch
PrintIngredients
- 1 (750 ml) bottle of Roja wine – a rich and spicy Spanish wine – you could also use a Cabernet or Malbec
- 1 c. water
- 1 c. fresh cranberries
- 2/3 c. coconut sugar, or light brown sugar
- 2 oranges, sliced with skin on
- 1/3 – 1/2 c. brandy – I like the flavor of brandy, so I add 1/2 c. If you’re not a whiskey/brandy fan, start with 1/3 c.
- 1 bottle of GT’s Cosmic Cranberry Kombucha
- if you can’t find this flavor, add 1/4 c. of cranberry juice to a bottle of plain or original flavored kombucha
- Rosemary, fresh cranberries & orange slices to garnish
Instructions
- To make the cranberry syrup, add the water, coconut sugar, and fresh cranberries in a medium saucepan over medium heat. Bring the mixture to a boil, and then reduce to low and let it boil for about 7 minutes, or until the cranberries are softened and the mixture is a rich color. Allow this to cool for a few minutes before assembling the sangria.
- When you’re ready to assemble the sangria, muddle the oranges with the brandy at the bottom of a pitcher. Pour the cranberry syrup over the oranges and brandy and muddle some more. Add the wine and mix well. Cover the pitcher and place it in the fridge for at least 8 hours or up to 2-3 days.
- When you’re ready to serve, pour about 8 oz. of sangria into a glass. Top with 2 – 4 oz. of GT’s Cosmic Cranberry Kombucha, depending on how strong you want your sangria to be. Garnish with rosemary, an orange slice, and fresh cranberries & prepare for maximum merriment.
Georgie | The Home Cook's Kitchen says
yassss!!! love this! love the idea of doing the cranberry syrup with coconut sugar as well! that would be awesome! beautiful pics girl 🙂