Cranberry Apple Sangria

Note: this is a two day process. The cranberries on the side can actually be added with the rest of the bag and cooked. We just left it on the side as garnish but didn't eat them. The other fruits can be eaten, so feel free to cook all the cranberries.

Ingredients:

• 12 oz bag fresh cranberry (save about 1/2 c. on the side)
• 2 apples, like Granny Smith, diced, tossed with lemon juice
• 1 c. apple cider
• 1 c. Ginger Ale
• 1 orange, sliced
• 3/4 c. triple sec
• 1/2 c. port wine
• 1 bottle red wine of choice

Directions:

1. Boil 1 cup water plus 1 cup sugar with fresh cranberries (not the 1/2 cup on the side) until cranberries "pop"
2. Cool
3. Add 1/2 c. fresh cranberries, cooked cranberries, apples, oranges, triple sec and port in a large Ziploc. Soak fruits overnight in the refigerator.
4. To assemble the next day, in a large pitcher of punchbowl, combine fruits with 1 cup apple cider, 1 cup Ginger Ale and 1 bottle red wine of choice. The traditional red wine to use is a Spanish rioja, but any fruity red will do. Chill and serve.