Cranberry-Clementine Mulled Sangria

Typically served hot, this mulled wine is sweetened with maple syrup and flavored with tea and spices before being chilled to create a refreshing fall sangria.
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  • Level: Easy
  • Total: 4 hr 55 min (includes cooling, steeping and chilling times)
  • Active: 15 min
  • Yield: about 8 servings (8 cups)
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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


  1. 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.
  2. 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.
  3. To serve, fill 8 glasses halfway with ice, then pour the sangria and fruit into each glass.