IN Great Taste

Holiday Sangria

BY YVETTE JEMISON | YDELICACIES.COM

The holidays are upon us, and no gathering is complete without a crowd-pleasing sangria. This big batch drink is fruit-filled, festive, and can be made ahead of time. The fruit is the real star here, and the secret ingredient is just a touch of cinnamon tea.

You can tweak the recipe to your taste preferences by substituting the cabernet sauvignon with your favorite dry red wine, pears for the apples or blood orange juice for traditional OJ. Swap out honey for agave or simple syrup, and if you like your sangria a little sweeter, feel free to add a touch more.

Dust off your punch bowl or pitcher and add this flavorful libation to your holiday table. And be sure to show us your creations! Tag us on Instagram @ insidenorthside and @y_ delicacies.

2 cups water

2 cinnamon sticks

1 bottle cabernet sauvignon

1 cup fresh lime juice

1 cup fresh orange juice

¼ cup honey

1 green apple, diced

1 gala apple, diced

1 orange thinly sliced

1 cup cranberries, fresh or frozen

1. In a small saucepan bring the water and cinnamon sticks to a boil. Let boil for 3 minutes uncovered. Remove from the heat, cover and let steep for 1 hour.

2. Discard the cinnamon sticks. You should have 1 ½ cups of tea. Pour the tea into a large pitcher.

3. Pour the wine, lime juice, orange juice and honey into the pitcher and stir until well combined. Add the apples, orange and cranberries, and stir well. Refrigerate until chilled, about 3 hours and up to 8 hours. Serve over ice.