Sweet & Spicy Red Wine Sangria (Aka Sangria De Noche Buena)

• spiced wine base
• 1 750ml. bottle smooth, fruity red wine (like Carlo Rossi Paisano, if you purchased a jug measure a scant 3 1/4 cups)
• 1 teaspoon whole cloves
• 5 cinnamon sticks
• 5 green cardamom pods
• juice
• 1 1/2 cups quality orange juice (not from concentrate)
• 1 1/2 cups quality cranberry juice
• 1 cup strong pomegranate or berry infused black tea (2 tea bags in 1 cup water)
• 2 tablespoons sugar
• 1 small clementine or tangerine (optional)
• 1 pomegranate (optional)

1. Between 48 and 24 hours before serving the Sangria, open the bottle of wine and add cloves, cinnamon and cardamom pods. Close the bottle. *tip: slightly crush the cardamom pods so the seeds inside are exposed but contained. The pod should be cracked but still intact.
2. Once the wine has marinated for at least 24 hours but no more than 48 hours (you want to drink wine not vinegar!) and approximately two hours before serving strain the spices from the wine. Save the cinnamon sticks for garnish, discard the cloves and cardamom.
3. Add the orange juice, cranberry juice, prepared tea and sugar. *tip: dissolve sugar in hot tea to uniformly and smoothly sweeten the Sangria.
4. (Optional) Serve in a punch bowl garnished with floating slices of tangerines or clementines, pomegranate seeds and cinnamon sticks. Or have preserved in wine glasses with one floating slice of citrus, a cinnamon stick and some pomegranate seeds. *tip: pomegranate are easily deseeded in a large bowl filled with water. Simply immerse the open pomegranate as you remove the seeds.

wine base, whole cloves, cinnamon sticks, green cardamom pods, orange juice, cranberry juice, pomegranate, sugar, clementine, pomegranate

Taken from food52.com/recipes/2154-sweet-spicy-red-wine-sangria-aka-sangria-de-noche-buena (may not work)