For the cranberries
100g fresh or frozen cranberries
2 star anise
50g Siucra caster sugar
100ml water

For the sangria
600ml full bodied red wine
100g Siucra golden granulated sugar
2 oranges, strips of peel
4 tbsp rum

5 medium rosemary sprigs, to garnish

To poach the cranberries, place the cranberries, sugar, star anise and water is a saucepan over a medium heat and simmer for about 6 to 7 minutes.

To make the sangria, in a large saucepan pour in the red wine, add the granulated sugar, strips of orange peel and rum and heat until warm and the sugar is dissolved.

Pour in the poached cranberries. Simmer for about 2 minutes. Remove the star anise before serving. 

Ladle into a pretty jug and add the sprigs of rosemary.

Recipe supplied by Catherine Fulvio