Holiday Sangria

HOLIDAY SANGRIA😍

Whether you’re preparing for Thanksgiving or just a rough Monday, double/triple/quadruple a big batch of this holiday sangria and thank me later 😉

As a Spaniard, everyone knows I love my sangria, and with the addition of some seasonal produce, this makes a great and easy drink for the holidays! Also making a big batch of sangria ensures you can skip being a bartender all night and focus on not drying out that turkey 😉

A few tips: in my family, we typically like Ron Barcelo for our rum choice, but Bacardi is more widely found in the US. If you can find it, opt for either Ron Barcelo or Ron Abuelo. The longer this sits, the better it tastes, but it’ll only last for about 2-3 days MAX, so make sure to invite friends over if you need help finishing the leftovers!

Serves 2-4 (makes enough for about 4 glasses).

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Holiday Sangria

Yield: 2-4

Author: Rockin Meals

Prep time: 5 MinInactive time: 2 HourTotal time: 2 H & 5 M

Whether you’re preparing for Thanksgiving or just a rough Monday, double/triple/quadruple a big batch of this holiday sangria and thank me later

Ingredients

• 1 bottle of red wine
• Juice from 2 large oranges + slices from 1 orange
• 1 large honeycrisp apple, chopped
• ½ cup cranberries
• ½ cup cranberry juice
• 1-2 shots aged Rum Anejo depending on how strong you want it
• 2 cinnamon sticks (do not use powdered, it won’t dissolve)

Instructions

1. Mix all ingredients in a large pitcher and refrigerate until cold (do not add ice, it will water it down!). Refrigerate for 2-3 hours minimum, or 48 hours maximum.