Cranberry Sweet Tea Sangria

Love Southern sweet tea and wine? Make this festive cranberry sweet tea sangria! Made with bourbon of course.

I know it’s not even November yet but if you are hosting for the holidays, it’s time to start thinking about what you are going to make. For Thanksgiving, I thoroughly enjoy coming up with themed menus (as if I don’t like themed menus any other time of year). Last year we smoked our turkey and made a Southern inspired meal to compliment it and to satisfy my cravings of missing Southern food. But since no one would have needed those recipes after Thanksgiving last year I am finally sharing them starting with this sangria.

Sweet tea is a staple in the South (not to be confused with iced tea) so I used a cranberry sweet tea made by Simple Times Mixers to make this festive sangria. Don’t live in Columbus? Never fear, you can order their mixers from anywhere in the US. And no this is not a sponsored post, I just love their mixers and love using it to make easy cocktails or fun sangrias like this (however I do earn a tiny commission when you use my code SPIFFY10 to receive 10% off). But you could also substitute with a little cranberry juice and regular sweet tea.

Two years ago: Peanut Butter Mississippi Mud Brownies

Four years ago: Pumpkin Corn Spoon Bread

Five years ago: Slow Cooker Vegetarian Pumpkin Chili

Six years ago: Chocolate Pumpkin Cupcakes with Cinnamon Buttercream

Eight years ago: Stuffed Flank Steak with Potato Cakes and Amaretto Chocolate Cheesecake

CRANBERRY SWEET TEA SANGRIA

Serves 4-6

Ingredients:

1 navel orange, sliced and seeds removed

1 lemon, sliced and seeds removed

1 cup fresh cranberries, rinsed and drained

1 (750 ml) bottle of sweet white wine

1/2 cup triple sec

1/2 cup bourbon

1 cup Simple Times cranberry sweet tea (or 1/4 cup cranberry juice + 3/4 cup sweet tea)

2 Tbsp preferred sweetener (I used Winter Park ginger honey)

Fresh mint or rosemary, for garnish

Directions:

1. Place fruit in a large glass pitcher. Add remaining ingredients and stir until sugar is dissolved. Cover and store in the refrigerator for at least a couple hours, best overnight.
2. Serve over ice, with a splash of lemon-lime soda or other sparkling beverage if desired. Garnish with more fruit.

Source: Adapted from my Pomegranate Sangria.