Christmas Sangria

Serves 6 to 8 depending on the size of glasses
Christmas Sangria
Rating: (1ratings)


    For the cranberries

    • 100g fresh or frozen cranberries
    • 2 star anise
    • 50g Siucra caster sugar
    • 100ml water

    For the sangria

    • 600ml full bodied red wine
    • 100g Siucra golden granulated sugar
    • 2 oranges, strips of peel
    • 4 tbsp rum
    • 5 medium rosemary sprigs, to garnish

    To poach the cranberries, place the cranberries, sugar, star anise and water is a saucepan over a medium heat and simmer for about 6 to 7 minutes.

    To make the sangria, in a large saucepan pour in the red wine, add the granulated sugar, strips of orange peel and rum and heat until warm and the sugar is dissolved.

    Pour in the poached cranberries. Simmer for about 2 minutes. Remove the star anise before serving. 

    Ladle into a pretty jug and add the sprigs of rosemary.


    Recipe supplied by Catherine Fulvio