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Holiday Spice Sangria

Warm spices, cranberries and citrus turn summer sangria into a spiced holiday sipper.


Sangria is usually thought of as a summer sipper. It's simply wine with some fruit and fruit juices in it.  But add in some warming spices and winter fruits and you've got a delicious Holiday Spice  Sangria.

Lighter and crisper than eggnog or a hot toddy, it's just the thing to sip on after eating a big holiday meal. Just be sure to make it a few days in advance to let the flavors deepen.


(scroll down for the printable recipe)

Holiday Spice Sangria

(serves 6-8)

1/2  cup granulated sugar, plus more for rim of glass

3 cinnamon sticks

4-5 cardamom pods

3 star anise

4-5 sprigs fresh rosemary

1 teaspoon pink peppercorns

Bottle red wine

1 cup cranberry juice

1/4 cup Cointreau

1/4 cup brandy

2 limes

1 apple

1 cup fresh cranberries

Seltzer

Cinnamon and cardamom for rim of glass


Instructions | In a small saucepan over medium heat, stir the sugar and 1/2 cup water to combine. Add the spices, rosemary and peppercorns and stir to dissolve the sugar. Bring to a simmer and cook for 2-3 minutes, then remove from the heat and let cool to room temperature.

In a large glass bowl, punch bowl or trifle bowl, pour the wine, cranberry juice, alcohols and cooled spiced simple syrup. Slice the limes and apple and add them to the bowl along with the cranberries. Stir to combine.

Chill for several hours, up to several days, to allow the flavors to develop. 

When ready to serve, pour some sugar into a shallow dish, then whisk in a bit of cardamom and cinnamon. Make a shallow cut in one end of one of a lime and run it around the rim of your glasses. Dip the rim of each glass into the sugar mixture.

Ladle the sangria into the glasses, including some of the fruit, add a splash of seltzer and garnish with a lime slice and cinnamon stick.


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Holiday Spice Sangria

Holiday Spice Sangria

Yield: 6-8
Author: Lisa Steele | Fresh Eggs Daily
Prep time: 10 MinCook time: 5 Mininactive time: 4 HourTotal time: 4 H & 15 M
Warm spices, cranberries and citrus turn summer sangria into a spiced holiday sipper.

Ingredients

  • 1/2 cup granulated sugar, plus more for rim of glass
  • 3 cinnamon sticks
  • 5 cardamom pods
  • 3 star anise
  • 5 sprigs fresh rosemary
  • 1 teaspoon pink peppercorns
  • Bottle red wine
  • 1 cup cranberry juice
  • 1/4 cup Cointreau
  • 1/4 cup brandy
  • 2 limes
  • 1 apple
  • 1 cup fresh cranberries
  • Seltzer
  • Cinnamon and cardamom for rim of glass

Instructions

  1. In a small saucepan over medium heat, stir the sugar and 1/2 cup water to combine. Add the spices, rosemary and peppercorns and stir to dissolve the sugar. Bring to a simmer and cook for 2-3 minutes, then remove from the heat and let cool to room temperature.
  2. In a large glass bowl, punch bowl or trifle bowl, pour the wine, cranberry juice, alcohols and cooled spiced simple syrup. Slice the limes and apple and add them to the bowl along with the cranberries. Stir to combine.
  3. Chill for several hours, up to several days, to allow the flavors to develop.
  4. When ready to serve, pour some sugar into a shallow dish, then whisk in a bit of cardamom and cinnamon. Make a shallow cut in one end of one of a lime and run it around the rim of your glasses. Dip the rim of each glass into the sugar mixture.
  5. Ladle the sangria into the glasses, including some of the fruit, add a splash of seltzer and garnish with a lime slice and cinnamon stick.
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