Difficulty: Easy | Total Time: 5 mins, plus chilling time | Makes: 2 1/2 quarts
By dressing up classic Spanish sangría with Spiced Simple Syrup and tart cranberries, Chef Jose Garces of Amada Restaurant in Philadelphia has created an ideal cocktail for a winter holiday celebration. Chef Garces serves this with an apple chip garnish for a more elegant finish, but even without it it’s delightful.
What to buy: If you can’t find a Tempranillo rosé, a less earthy Grenache rosé is a suitable substitute.
This recipe was featured as part of our Suckling Pig for the Holidays menu.
INGREDIENTS
For the fruit:
2 cups fresh cranberries
2 Granny Smith apples, large dice
1 cup Spiced Simple Syrup (below)
3/4 cup Cointreau
1/2 cup ruby port wine
For the sangría:
1 (750-milliliter) bottle Tempranillo rosé
1/2 cup ruby port wine
1/2 cup Cointreau
1/2 cup cranberry juice
INSTRUCTIONS
For the fruit:
Combine all ingredients in a 3-quart container with a tightfitting lid. Cover and refrigerate at least 4 hours or preferably overnight.
For the sangría:
Add all ingredients to the fruit mixture and stir to combine.
Refrigerate until chilled; serve over ice.
Spiced Simple Syrup
Difficulty: Easy | Total Time: 10 mins, plus cooling time | Active Time: Under 5 mins | Makes: 2 3/4 cups
Infused with warm spices, this simple syrup adds wintry cheer to anything it tops. Try it on citrus fruits for a winter fruit salad or in this Spiced Cranberry Sangría by Chef Jose Garces.
INGREDIENTS
2 cups water
2 cups granulated sugar
3 (3-inch) cinnamon sticks
8 allspice berries
6 cloves
3 whole star anise pods
INSTRUCTIONS
Combine all ingredients in a medium saucepan over high heat and bring to a boil, stirring occasionally.
Remove from heat and let cool until lukewarm. Strain syrup through a fine mesh strainer into a heatproof airtight container and discard spices.
Cover and store in the refrigerator until ready to use.
http://www.chow.com/recipes/13694-spiced-cranberry-sangria
By dressing up classic Spanish sangría with Spiced Simple Syrup and tart cranberries, Chef Jose Garces of Amada Restaurant in Philadelphia has created an ideal cocktail for a winter holiday celebration. Chef Garces serves this with an apple chip garnish for a more elegant finish, but even without it it’s delightful.
What to buy: If you can’t find a Tempranillo rosé, a less earthy Grenache rosé is a suitable substitute.
This recipe was featured as part of our Suckling Pig for the Holidays menu.
INGREDIENTS
For the fruit:
2 cups fresh cranberries
2 Granny Smith apples, large dice
1 cup Spiced Simple Syrup (below)
3/4 cup Cointreau
1/2 cup ruby port wine
For the sangría:
1 (750-milliliter) bottle Tempranillo rosé
1/2 cup ruby port wine
1/2 cup Cointreau
1/2 cup cranberry juice
INSTRUCTIONS
For the fruit:
Combine all ingredients in a 3-quart container with a tightfitting lid. Cover and refrigerate at least 4 hours or preferably overnight.
For the sangría:
Add all ingredients to the fruit mixture and stir to combine.
Refrigerate until chilled; serve over ice.
Spiced Simple Syrup
Difficulty: Easy | Total Time: 10 mins, plus cooling time | Active Time: Under 5 mins | Makes: 2 3/4 cups
Infused with warm spices, this simple syrup adds wintry cheer to anything it tops. Try it on citrus fruits for a winter fruit salad or in this Spiced Cranberry Sangría by Chef Jose Garces.
INGREDIENTS
2 cups water
2 cups granulated sugar
3 (3-inch) cinnamon sticks
8 allspice berries
6 cloves
3 whole star anise pods
INSTRUCTIONS
Combine all ingredients in a medium saucepan over high heat and bring to a boil, stirring occasionally.
Remove from heat and let cool until lukewarm. Strain syrup through a fine mesh strainer into a heatproof airtight container and discard spices.
Cover and store in the refrigerator until ready to use.
http://www.chow.com/recipes/13694-spiced-cranberry-sangria