Holiday Spice Sangria
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.
Holiday Spice Sangria
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.
This cocktail recipe is intended for adults of the legal drinking age in your country of residence. Please drink responsibly. Do not drink and drive.Watch the Whole Video Here
Holiday Spice Sangria
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
- 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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