Holiday Sangria

• 1 cup sugar
• 2 cinnamon sticks
• 1 cup cranberries, fresh or frozen and thawed
• 2 bottles fruity red wine
• 1/2 cup orange-flavored liqueur, such as Cointreau
• 1 Gala apple, cored and thinly sliced, a few slices reserved for garnish
• 1 slightly under-ripe Bartlett pear, cored and thinly sliced, a few slices reserved for garnish
• 1 small orange, halved and thinly sliced, a few slices reserved for garnish
• 1 tangerine, halved and thinly sliced, a few slices reserved for garnish

1. Combine the sugar with 1 cup water in small saucepan and bring to a boil over high heat.
2. Cook until the sugar has dissolved, 2 minutes.
3. Remove from the heat, add the cinnamon sticks and let cool to room temperature.
4. Put the cranberries in a bowl and add the simple syrup along with the cinnamon sticks.
5. Cover and refrigerate for at least 2 hours and up to 24 hours.
6. Strain, discarding the cranberries and cinnamon sticks.
7. Combine the wine, liqueur, and the apple, pear, orange and tangerine slices in a container with a tight fitting lid.
8. Sweeten to taste with cranberry-cinnamon syrup.
9. Cover and refrigerate for at least 4 hours and up to 24 hours before serving.
10. Garnish with fruit slices and serve.

sugar, cinnamon sticks, cranberries, red wine, orangeflavored liqueur, apple, bartlett, orange, tangerine

Taken from www.foodnetwork.com/recipes/bobby-flay/holiday-sangria.html (may not work)