I came up with this while playing around with sangria recipes. It has now become a traditional beverage at Thanksgiving and Christmas; my family actually got upset the one time I didn't make it!
Ingredients
- white sugar: 1 cup
- cranberry-flavored tea bags: 4 piece
- slices fresh lemon: 4 piece
- whole cloves: 6 piece
- ground cinnamon: 0.5 tsp
- ground nutmeg: 0.5 tsp
- ground ginger: 0.25 tsp
- ½ cups water: 1 piece
- white wine: 2 bottles (750 milliliter bottles)
- apples: 4 piece (cored and cut into chunks)
- ½ cups dried cranberries: 1 piece
- fluid ounces apple brandy: 2 piece
Metric Conversion
Stages of cooking
-
Place the sugar, tea bags, lemon slices, cloves, cinnamon, nutmeg, ginger, and water into a saucepan, and stir until the sugar has dissolved. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat and let mixture cool. Strain out and discard the spices, lemon, and tea bags.
-
Pour the white wine into a large jar or covered container, and mix with the tea mixture. Stir in apples and cranberries; mix in the apple brandy. Chill in refrigerator 24 to 48 hours. Serve cold.
