It's December 1st and you know what that means--holiday madness is officially upon us. There are trees to trim, menorahs to polish, stockings to hang, cards to write, lists to make, gifts to buy, cookies to bake, guest rooms to tidy, parties to plan and host, parties to attend, guilt trips to take, inadequacies to face, therapy sessions to schedule....

Before you dive head first into the mayhem, consider making a batch of holiday sangria.  It's pretty in a glass with those addictive little liquor-soaked cranberries floating on top. The macerated cranberries will keep in the refrigerator for up to two weeks making this festive libation perfect for last minute guests or holiday parties. Or anytime you need a little glass of cheer!

Happy Holidays!

Spiced Cranberry Sangria

1 cup sugar
1 cup water
3 cinnamon sticks
8 whole cloves
6 allspice berries
1 12oz. bag of cranberries (about 3 cups), roughly chopped
2 cups triple sec
2 cups brandy
2 cups tawny port
4-750ml bottles mediocre red wine (Or one big jug of cheap 'burgundy')
Sparkling Cider (Or ginger ale)

Combine water, sugar, and spices in a small saucepan. Cook over medium heat until sugar is dissolved. Reduce heat and simmer gently for 5-10 minutes.

In a large bowl combine spiced syrup, cranberries, triple sec, brandy, and port wine. Refrigerate overnight or for up to two weeks.

In a large pitcher combine 2 cups of the macerated cranberry mixture with one bottle of wine. Top off with two cups of sparkling cider or enough to fill the pitcher.

Serve over ice.