Here’s what you will need:
2 bottles Spanish Rioja (or another dry light-bodied red wine)
1 cup brandy (I used apple brandy.)
1 cup cranberry juice
1 cup simple syrup*
1 orange sliced
1 cup fresh cranberries
4 or 5 cinnamon sticks (plus more for garnish)
1 teaspoon whole peppercorns (in a sachet)
Add the wine, brandy, cranberry juice, simple syrup, orange slices, cranberries, cinnamon sticks, and whole peppercorns to your Crock-Pot® 4-Qt Digital Slow Cooker. Stir to combine.
Set the temperature to high and cook the sangria for one hour. Then, set the temperature on low to keep it warm for up to 5 hours.
Serve in insulated mugs and garnish with a cinnamon stick.
*Simple Syrup – In a small saucepan, combine 1 cup of sugar with 1 cup of water. Bring to a boil and cook for about 5 minutes. Allow the syrup to cool before using.