Winter Sangria

Photo: Ellen Silverman; Styling: Toni Brogan

For the best flavor, let the winter sangria chill overnight. If you can't find satsumas, use tangerines instead.

Yield: 10 servings (serving size: about 2/3 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 137
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.3g
  • Carbohydrate: 17g
  • Fiber: 0.8g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 4mg
  • Calcium: 20mg

Ingredients

  • 1 cup fresh satsuma orange juice (about 4 satsumas)
  • 1 cup satsuma orange sections (about 2 satsumas)
  • 1/3 cup Triple Sec (orange-flavored liqueur)
  • 1/4 cup sugar
  • 2 whole cloves
  • 1 cinnamon stick
  • 1 lemon, cut into 8 wedges
  • 1 lime, cut into 8 wedges
  • 1 (750-milliliter) bottle fruity red wine

Preparation

  1. 1. Combine all ingredients in a pitcher, stirring until sugar dissolves. Cover and refrigerate 4 hours or overnight.
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