To make the cranberry syrup, add the water, coconut sugar, and fresh cranberries in a medium saucepan over medium heat. Bring the mixture to a boil, then reduce to low and let it boil for about 7 minutes or until the cranberries are softened and the mixture is a rich color. Muddle the oranges with brandy at the bottom of a pitcher. Pour the cranberry syrup over the oranges and brandy, and muddle more. Add the wine and mix well. Cover the pitcher and place it in the fridge for at least 8 hours or up to 2-3 days. Pour about 8 oz. of sangria into a glass. Top with 2 – 4 oz. of GT’s KOMBUCHA Cosmic Cranberry. Garnish with rosemary, an orange slice, and fresh cranberries.
