Blood Orange Cranberry Sangria

Made ahead for a camping trip and it worked out wonderfully.

Recipe states it makes 6 servings.  I think it made more like 4.  Maybe I drink larger glasses lol.

Ingredients:

Cranberry reduction:

• 2 cups cranberries
• 3 TBSP maple syrup (or agave syrup or honey, or granulated sugar)
• 1/2 cup water

Rest of the sangria ingredients:

• 2/3 cup blood orange juice
• 1 cup cranberries
• 3 cinnamon sticks
• 2 large sprigs of fresh rosemary
• 1 bottle of dry white wine (I used Sauvignon Blanc but Pinot Grigio or Chardonnay could work)
• 3 shots brandy
• 1 can of ginger beer.
• Could add blood orange slices or regular orange slices, but I didn't.

Optional Garnishes:

• Cinnamon sticks
• Star anise
• Fresh rosemary
• Rim of 3 TBSP coconut sugar (or reg) and 2 tsp cinnamon

Instructions:

1. Add the Cranberry reduction ingredients to a small pot and bring to a simmer over medium heat. Let simmer for about 2 min or until all cranberries have popped.  Remove from heat to cool and it will thicken.  Place in bottom of pitcher when cooled.
2. Pour the rest of the sangria ingredients EXCEPT the ginger beer (I like to add this last to maintain the carbonation) into the pitcher over the cranberry reduction.  Stir, then set aside for at least 2 hours to let the flavors mingle.
3. Add ginger beer to pitcher just before serving
4. If rimming, combine the sugar and cinnamon and mix well. Rim glasses with orange slice then dip in the sugar cinnamon mix. 
5. Add Ice to glass and pour sangria into glass.  Garnish as desired. 

Adapted from:  The Fit Peach