Makes 16 servings
This libation is sort of a journey from Spain to Norway. Or maybe it’s sangria meets gløgg. It’s best in mugs, not wine glasses. And remember: No amount of spices can cover up the taste of cheap wine. There’s no need to spend 20 bucks on a bottle, but certainly go for 10 or 12.
1 medium Granny Smith apple, halved
10 whole cloves
1 medium lemon, thinly sliced
1 medium orange, thinly sliced
One 4-inch cinnamon stick
1 star anise pod
Two 750-ml bottles dry red wine, preferably a Spanish red
1 quart cranberry juice
2 tablespoons honey
1 cup brandy
1. Stud the apple halves with the cloves. Put these, the lemon slices, orange slices, cinnamon stick, and star anise pod in a 4- to 6-quart slow cooker.
2. Pour in the wine and cranberry juice. Stir in the honey until dissolved.
3. Cover and cook on low for 2 hours.
4. Once the machine flips to its keep-warm setting, add the brandy, stir well, and serve. The sangria can stay on the keep-warm setting, covered, for up to 4 hours.