You can't go wrong with wine for the holidays, but I like to kick it up a notch with a seasonal Winter Sangria. The elusive Blood Orange is only in season for a short window during the winter, so it's the perfect flavor for a holiday cocktail. 

For this Thanksgiving, I'm combining the idea of mulled wine with a sangria for a festive Cranberry & Blood Orange punch. This can be served warm from the pot or chilled over ice. 

Mulled Wine Punch

by Rachel Mae Furman of Smoke & Honey

Ingredients: 

2 Cups Water

1 Cup Sugar

1 Cup Cranberry Juice

3 Cinnamon Sticks

3 Anise Pods

3 Cloves

4 Blood Oranges (3 Juiced, 1 Sliced)

1 Lemon (Sliced)

15-20 Cranberries

1 Cup Solerno Blood Orange Liqueur (or Cointreau)

2 Bottles Pinot Noir

2 8oz Bottles Club Soda

Directions: 

In a pot, bring all ingredients except the liqueur and wine to a gentle boil. Stir until the sugar has dissolved then remove from heat and let the flavors marinate while it cools. 

Serve Warm as a Mulled Wine:

Pour in the wine and liqueur, keeping the mixture warm but not hot (as you wouldn't want the alcohol to evaporate!) Serve right from the pot into mugs. Garnish with a fresh slice of citrus and a cinnamon stick. 

Serve as a Chilled Punch: 

In a half-gallon mason jar, pour in the two bottles of wine, the orange liqueur and the mulled syrup mixture until full. Chill in the refrigerator overnight, then serve in a punch bowl with ice, topped with two 8oz bottles of club soda. Garnish with fresh sliced citrus and cinnamon sticks. 

* Makes approximately 20-25 servings. Can half or double recipe as needed.