Wicked Winter Sangria
The holidays might be over, but never fear: ways to live it up this winter are most definitely not. This weekend, we’re proving as much by calling up a few friends, and whipping up a few pitchers of one of life’s happiest concoctions… a wonderful winter sangria.
Sure, the libation is most often associated with summer, but its refreshingly tart fruitiness is just as satisfying in the coldest months, when it gets spiked with complex spices like cinnamon and cardamom. It’s also incredibly easy to make (literally just mix all the ingredients together in a pitcher–preferably a glass one, to show off the beautiful colors) and pour into glass. Feel free to substitute any of those fruits listed below with other winter fruits; these just happen to be our current favorites. And of course, adjust the amount of Grand Marnier according to how much of a whack you want to give your guests.
Pour into large wine glasses, serve to friends around a fire to your favorite playlist, and watch your weekend warm right up.
1 pear, washed, seeded, and sliced
4 clementines or oranges, washed, and sliced cross-wise into circular wheels
1 apple, washed, seeded and sliced
1 cup pomegranate arils
1/4 cup sugar
1 cinnamon stick
1 tsp. ground cardamom
1 bottle red wine
3 cups pomegranate juice
1/2 cup Grand Marnier
1 cup orange juice, ideally freshly squeezed
club soda for serving
In the bottom of a large glass pitcher, combine sliced fruit and pomegranate.
Sprinkle with sugar and toss in the cinnamon stick and cardamon.
Pour the wine and the fruit juices over the fruit.
Stir well, cover and refrigerate overnight or for at least 6 hours.
To serve, remove cinnamon stick, and pour over ice into glasses. Top with club soda to taste. Garnish with more pomegranate arils.