Warm Up With This Slow-Cooker Sangria Recipe
- 2 bottles red wine
- 2 cups strong hibiscus tea (brewed from 4 bags)
- 1 cup brandy
- 1/2 cup triple sec
- 1 each: lime, orange and lemon
- 1/2 cup sugar
- 2 cinnamon sticks
1: Bring 2 cups of water to a boil. Add 4 hibiscus tea bags and remove from heat. Steep tea bags for 5 minutes. Squeeze tea from bags and discard spent bags. Set steeped tea aside.
2: Cut lemon, lime and orange into thin slices and add to slow cooker. Break cinnamon sticks in half and add to slow cooker. Pour remaining ingredients into slow cooker (including the tea) and stir until sugar dissolves.
3: Heat on low heat for 1 hour before serving. Note: Reduce heat to warm, if possible, during serving.
4: Before serving, garnish each mug with citrus slices and a cinnamon stick.