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National Sangria Day!

December 20, 2013 By: Kristen Santoro

For some unknown reason National Sangria Day is today Friday, December 20th.  Usually known as a summer sipper with it fruity notes there are some classic fall and winter inspired sangria recipes perfect for the holiday season.  Here are some of our favorites:

Warm Winter Berry SangriaSangria
Courtesy of EPIC Vodka

1, 750 ml Bottle of Red Wine (Cabernet Sauvignon)
1/2 Cup EPIC Cherry Vodka
2 Tablespoons Honey
1/2 Cup Frozen Cranberries
1/2 Cup Frozen Berry Medley (Cherries, Blueberries, Raspberries)
2 Cloves
2 Star Anise
1 Cinnamon Stick

Add all ingredients to a crock pot, stir to combine. Cover with lid, set crockpot to low and cook for four hours or set to high and cook for two hours to mull the flavors. Serve warm. Serves 6-8

 

Apple Cider and Cranberry Sangria Sangria
Courtesy of Cooking and Beer

1 1/2 cups cranberries
1 Granny Smith apple, cored and diced (skin left on)
1 Gala apple, cored and diced (skin left on)
1 Red Delicious apple, cored and diced (skin left on)
1 Bartlett Pair, cored and diced (skin left on)
1/2 cup granulated sugar, plus 2 tablespoons (divided)
7 rosemary sprigs
1 bottle white wine (pinot grigio)
1 cup club soda
1 cup apple cider
2 tablespoons turbinado sugar (raw sugar)

In a large pitcher, combine the cranberries, apples, pear, 1/2 cup sugar and 1 rosemary sprig. Pour in the liquid: pinot grigio, club soda and apple cider. Stir to combine. Place the pitcher in the refrigerator to chill for 1 – 2 hours. Meanwhile, fill a shallow bowl with warm water. Fill another shallow bowl with the remaining 2 tablespoons of granulated sugar. Gently dip the remaining rosemary sprigs in the water, and gently shake off any excess water. Dip the sprigs into the sugar and roll to coat. Shake off any excess sugar and set aside on a paper towel. Set aside the shallow bowl of water, and fill yet another shallow bowl with the turbinado (or raw) sugar. Dip your glasses into the water and then dip into the raw sugar. Set aside. When you are ready to serve. Pour the sangria (along with some of the fruit) into your glasses, garnish with the rosemary sprigs and enjoy!


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