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.