Cranberry Orange Christmas Sangria

This is my last Christmas gift I’m opening early, I promise – it’s from my parents this time. This also counts for my birthday gift as well, even if i’s a few months away haha. 
This is Nikon’s 85mm prime lens (my new lens from B is a Nikon 50mm for those who asked); it’s perfect for this sangria recipe today because it can capture such great depth of field – you can see my tree and Christmas lights in the back.
Cranberry Orange Christmas Sangria | Obsessive Cooking Disorder

The prior two weeks was my glorious clinic block which means I get weekends, which means I can actually host a Christmas party! This cranberry orange sangria is a fabulous Christmas/holiday party recipe because it’s so easy and festive.

Cranberry Orange Christmas Sangria | Obsessive Cooking Disorder

I set up a white elephant exchange for my friends since I had a nice large real Christmas tree to hold them (trying to take advantage of the real evergreen trees in North, rather than the Texas “trees” which are really shrubs) Many of my friends hadn’t heard of the concept of white elephant, but you just bring an anonymous gift and your open gifts or steal from others base on the number you draw.

We all got very aggressive with our gift stealing (although still managed to remain friends, as we do have to work together the rest of intern year haha). I had stolen some adorable plates perfect for food blogging but my friend stole them back!

Cranberry Orange Christmas Sangria | Obsessive Cooking Disorder

The Christmas party of course featured lots of drinks, hors d’oeuvres, and of course plenty of dessert! What I like about sangria is that even if you’re not a big drinker, it’s light enough for all to enjoy. This sangria was the first drink to be finished up, which means a big success.

Merry Christmas / Happy Holidays from Obsessive Cooking Disorder!

Cranberry Orange Christmas Sangria

1 bottle white wine
pear juice (recipe below for homemade)
1 1/2 cups apple cider
1 cup cranberries
4 oranges, thinly sliced
cinnamon sticks and green sprigs, to garnish

3 cups water
1/4 cup sugar
1 1/2 tablespoons lemon juice
3 Bosc pears, peeled
3 cinnamon sticks

Boil water, sugar, lemon juice, cinnamon stocks and pears in a saucepan over medium-high heat until sugar dissolves. Reduce heat to medium-low and simmer until pears are tender, turning occasionally, about 15 minutes. Let pears cool in syrup/juice and refrigerate (can be made ahead of time). You only ned the juice: you can eat the poached pears, use for this pear tart, or slice and add to the sangria.

In a large pitcher, combine all the sangria ingredients. Stir and then place in the fridge until chilled. Garnish with cinnamon sticks and herbs (rosemary, mint, etc) enjoy!

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