|Citrus, cinnamon, and cloves.|
Based on Cooking Light's Winter Sangria recipe.
6 tangerines -- 4 juiced and 2 sliced
1 lime, sliced
1 lemon, sliced
1 cinnamon stick
4 whole cloves
1/4 cup sugar
1/2 cup triple sec
1 bottle dry red wine, such as cabernet sauvignon, pinot noir, merlot, or zinfandel
In a large pitcher, combine juice of 4 tangerines, tangerine slices, lime slices, lemon, slices, cinnamon stick, cloves, sugar, and triple sec. Stir to combine. Pour in wine and stir to combine. Refrigerate for a few hours, preferably overnight. Cheers!
As always, sounds very yummy! Love the photos, too.ReplyDelete