CRANBERRY-CLEMENTINE MULLED SANGRIA

Cranberry-Clementine Mulled Sangria image

Provided by Food Network Kitchen

Time 4h55m

Yield about 8 servings (8 cups)

Number Of Ingredients 11

12 whole allspice berries
10 whole cloves
4 green cardamom pods, lightly crushed
2 cinnamon sticks
2 black tea bags
1 cup maple syrup
One 10-ounce bag frozen cranberries, thawed
One 750-milliliter bottle Bordeaux or other rich red wine
1 cup orange liqueur, such as Grand Marnier
2 clementines or small oranges, thinly sliced
One 3-inch piece fresh ginger, peeled and cut lengthwise into 1/4-inch-thick slices

Steps:

Bring the allspice, cloves, cardamom, cinnamon and 2 cups water to a boil in a small saucepan. Remove the saucepan from the heat, add the tea bags and let steep for 5 minutes. Discard the tea bags, then return the mixture to a boil. Stir in the maple syrup and cranberries, and cook for 2 minutes. Let cool, then transfer the mixture to a 3-quart pitcher.
Add the wine and liqueur to the pitcher, and stir to combine. Add the clementines and ginger, and cover the pitcher with plastic wrap. Refrigerate the sangria for at least 4 hours and up to overnight.
To serve, fill 8 glasses halfway with ice, then pour the sangria and fruit into each glass.