This version of sangria is a little different.
It’s mulled. It’s spiced. It’s wearing a holiday wreath. It’s got Santa Claus sporting a red glitter jumpsuit and doing the electric slide all over it.
This Mulled Red Wine Sangria recipe is so pimp because you can serve it warm, room temp, or even chilled. It is also phenom with my tapas-style mushroom appetizers.
Seriously. Make it once and get back to me with a full report graphing out the levels of freak attacks that occur within your soul.
Let’s make it!
Get a bottle of red Spanish table wine, an orange, orange juice and some mulling spices.
Close up of the spices. Zee SPAAHHSES.
Simmer some orange juice, sugar, and the spices for about 10 minutes.
Strain the spiced juice into a pitcher with the red wine. Add the orange slices. Either drink immediately, let rest a little bit, or chill it.
Pour into a glass of your choice and adorn with a cinnamon stick! If you want. Totes up to you.
I think your next Holiday party is begging you to make this. Oh, invite me!
*Bev hasn’t actually consumed this sangria via funnel. Well, until 20 minutes ago. For more musings, visit her blog at Bev Cooks and her Tablespoon profile.
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