DRY JANUARY WINTER SANGRIA
(inspired by the KITCHN)
YIELD: 8, 8OZ GLASSES
PREP TIME: 10 MINUTES (+2 HOUR CHILL TIME)
COOK TIME: 30 MINUTES
2 oranges, sliced
1 grapefruit, sliced
1 cup cranberries
16 oz pomegranate juice
8 oz cranberry juice
1 cup orange juice
2 chai or herbal tea bags (try something like cinnamon apple or bengal spice)
2, 12 oz cans sparkling water (unflavored, or try grapefruit or lemon)
Garnish: anise stars, cinnamon sticks, fresh cranberries
Preheat oven to 325ºF. On a baking sheet, place sliced oranges, sliced grapefruit and cranberries.
Bake for 20-30 minutes, or until cranberries burst and caramelize a bit.
Meanwhile, boil water, turn off heat, and add tea bags and cinnamon sticks.
Steep for 5-10 minutes. Remove tea bags.
Add pomegranate, cranberry, and orange juice.
Add in caramelized fruit and let sit in the fridge for at least 2 hours or overnight.
Fill a glass half full of the sangria mix and fill the rest of the glass with grapefruit sparkling water.
Garnish with anise stars, cinnamon sticks and fresh cranberries.