For a perfect Thanksgiving…5 Fall Sangria Recipes

Posted by on Nov 23, 2013 in Blog | 0 comments

For a perfect Thanksgiving…5 Fall Sangria Recipes

 

Sangria is one of my favorite things. It combines fruit, which is good, and wine, which I love, into something absolutely divine

 

 

 

 

 

ALSO READ OUR POST OF OCTOBER 13 TO “CHOOSING THE BEST WINES TO USE IN SANGRIA RECIPES”

http://flavorinfusion.org/choosing-the-best-wines-to-use-in-sangria-recipes/

 

 

 

 

Spiced Cranberry Sangría Recipe

Spiced Cranberry Sangría
Difficulty: Easy | Total 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.

 

INGREDIENTS

For the fruit:

  • 2 cups fresh cranberries
  • 2 Granny Smith apples, large dice
  • 1 cup Spiced Simple Syrup
  • 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:

  1. Combine all ingredients in a 3-quart container with a tightfitting lid.
  2. Cover and refrigerate at least 4 hours or preferably overnight.

For the sangría:

  1. Add all ingredients to the fruit mixture and stir to combine.
  2. Refrigerate until chilled; serve over ice.

 

 

 

Honeycrisp Apple Sangria

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  • SERVINGS: MAKES 1 QUART
  • MAKE-AHEAD
  1. 2 Honeycrisp apples
  2. One 750-milliliter bottle unoaked Chardonnay
  3. 1/3 cup peach Schnapps
  4. 1/4 cup pisco
  5. 1/4 cup honey
  6. 2 oranges, 1 quartered
  7. 1 lemon, quartered
  8. 1 lime, quartered
  9. 2 cinnamon sticks
  10. 2 quarter-size slices of fresh ginger
  11. 3 cloves
  12. 2 tablespoons sugar
  13. 1/2 teaspoon ground cinnamon
  14. Ice
  15. Club soda
  16. Mint sprigs, for garnish
  1. Peel, core and chop one of the apples. In a bowl, combine the Chardonnay, Schnapps, pisco and honey. Add the quartered orange, the lemon, lime, cinnamon sticks, the chopped apple, ginger and cloves and refrigerate at least 4 hours.
  2. Strain the sangria into a pitcher. Peel, core and finely chop the remaining apple. Peel, section and chop the remaining orange. Mix the apple and orange in a bowl.
  3. On a small plate, blend the sugar and cinnamon. Moisten the rims of wine glasses and dip in the cinnamon sugar to coat. Fill the glasses with ice. Pour in the sangria until three-quarters full. Top with a splash of club soda. Garnish with a spoonful of the chopped apple and orange and a mint sprig.

 

 

 

 

 

White Sangria

Keep holiday party guests smiling with a flavor-filled, spiced-pear sangria with a champagne twist.

Sangria

Serves 8-10

Ingredients:

1 bottle chilled dry white wine
1 bottle chilled champagne (modestly good champagne will do)
3 oz. Damiana liqueur (herbal liqueur with citrus and vanilla flavors)
2 freshly sliced pears
2 apples (sliced and cored)
20 whole cloves
1 tsp. ground nutmeg

Preparation:

  1. In a large pitcher, add the pears, apples, cloves and nutmeg.
  2. Add the Damiana liqueur and stir.
  3. Add the wine and stir gently.
  4. Refrigerate overnight.

When you’re ready to serve, pour in your champagne, stirring it slowly within the mixture. Serve in an ice-filled wineglass.

 

 

 

 

 

Pomegranate Sangria

Sangria is one of my favorite drinks to make for entertaining.  It is easily adaptable to any season, so your choices for fruit and wine are pretty much endless.  It can – and should – be made ahead, so you’re not scrambling to blend frozen drinks or mix cocktails at the last minute.  And it can be made in as big or as small of a quantity as you want.  Pretty perfect in my book.

This sangria is my favorite for the fall and winter months.  While as a general rule, I prefer produce from the spring and summer months, the combination of pomegranate seeds, apples, and pears is hard to beat.  It’s sweet, tart, and boozy.  And the best part:  eating the fruit once you’ve polished off the sangria!

I mixed up a big pitcher of this for my book club, but I also think this would be a great signature cocktail to serve before dinner if you are hosting Thanksgiving.  Nothing like a little mixed drink to calm you down if you’re frazzled and running behind.  And your guests won’t mind if dinner is served a little late – as long as there’s plenty of sangria!



Pomegranate Sangria

  • 1 (750-mL) bottle red wine (I used Pinot Noir)
  • 2 cups Pomegranate juice
  • 2/3 cup brandy
  • 1/2 cup freshly squeezed orange juice
  • 2 pears, chopped
  • 1 apple, chopped
  • Pomegranate seeds, for garnish

In a large pitcher, stir together the wine, Pomegranate juice, brandy, and orange juice.  Add the apples and pears, and refrigerate for several hours, but preferably overnight.  Sprinkle pomegranate seeds into each glass before serving.

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Spiced Apple Cider Sangria

 

 

I’d like to introduce the Spiced Apple Cider Sangria. Simple, flavorful, and full of everything thing that screams Fall. The sweet apple cider is perfectly spiced with the flavors of Autumn. When coupled with the warmth of the brandy and the earthy, dry flavor of the wine, this drink makes you want to bundle up and sit around the fireplace with this drink.

Do yourself a flavor and make this drink. It’s AWESOME. Then bookmark this recipe and revisit it for your Thanksgiving dinner. It’s a perfect drink for family and friends during the Holidays.

The Holidays are here and that is reason enough to raise your glass.

CHEERS!

 

 

Spiced Apple Cider Sangria

Yield: 6 1/2 cups

Apple Cider Sangria filled with hints of orange, cinnamon, and clove… Perfect for Fall! Doubling this recipe is highly recommended!

ingredients:

For the Spiced Apple Cider:
2 cups apple cider (the real stuff – opaque in color & found in the refrigerator section)
1/3 cup sugar
2 cinnamon sticks
1/2 teaspoon cloves
1/4-1/2 teaspoon ground allspice
1/2 teaspoon orange zest
2 orange slices (rounds)

For the Spiced Apple Cider Sangria:
1 bottle inexpensive Spanish red wine (we used Tempranillo)
2 cups spiced apple cider (recipe above)
1/2 cup orange juice
1/2 cup brandy

directions:

For the Spiced Apple Cider: 
Mix together all ingredients in a medium sized saucepan. Bring to a simmer over medium-high heat and then remove from heat and allow to cool completely. Strain before using.

For the Spiced Apple Cider Sangria:
Mix ingredients together in a large pitcher and garnish with orange wheels and cinnamon sticks. To serve, pour over ice.

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JERRY JAQUESS  –  FLAVOR INFUSION LLC  -

“TURNING AN ORDINARY BEVERAGE INTO EXTRAORDINARY”

http://flavorinfusion.org/order-flavor/

 

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