You can't go wrong with wine for the holidays, but I like to kick it up a notch with a seasonal Winter Sangria. The elusive Blood Orange is only in season for a short window during the winter, so it's the perfect flavor for a holiday cocktail.
For this Thanksgiving, I'm combining the idea of mulled wine with a sangria for a festive Cranberry & Blood Orange punch. This can be served warm from the pot or chilled over ice.
Mulled Wine Punch
by Rachel Mae Furman of Smoke & Honey
2 Cups Water
1 Cup Sugar
1 Cup Cranberry Juice
3 Cinnamon Sticks
3 Anise Pods
4 Blood Oranges (3 Juiced, 1 Sliced)
1 Lemon (Sliced)
1 Cup Solerno Blood Orange Liqueur (or Cointreau)
2 Bottles Pinot Noir
2 8oz Bottles Club Soda
In a pot, bring all ingredients except the liqueur and wine to a gentle boil. Stir until the sugar has dissolved then remove from heat and let the flavors marinate while it cools.
Serve Warm as a Mulled Wine:
Pour in the wine and liqueur, keeping the mixture warm but not hot (as you wouldn't want the alcohol to evaporate!) Serve right from the pot into mugs. Garnish with a fresh slice of citrus and a cinnamon stick.
Serve as a Chilled Punch:
In a half-gallon mason jar, pour in the two bottles of wine, the orange liqueur and the mulled syrup mixture until full. Chill in the refrigerator overnight, then serve in a punch bowl with ice, topped with two 8oz bottles of club soda. Garnish with fresh sliced citrus and cinnamon sticks.
* Makes approximately 20-25 servings. Can half or double recipe as needed.