Spiced Cranberry Sangria

Courtesy Amada restaurant, Philadelphia, PA.



Published:

AMADA'S SPICED CRANBERRY SANGRIA

Recipe courtesy Amada restaurant, Philadelphia, PA; www.amadarestaurant.com.

 

 

 

 

 

 

 

 

 

 

For the macerated cranberries:

2 cup fresh cranberries

2 Granny Smith apples, cubed

4 ounces (1/2 cup) of ruby Port wine

6 ounces (3/4 cup) of simple syrup

6 ounces (3/4 cup) of triple sec

 

For the sangria base:

1 750-ml bottle of rosé Tempranillo

4 ounces (3/4 cup) of spiced simple syrup*

3 ounces (3/8 cup) of ruby Port wine

3 ounces (3/8 cup) of Torres Gran orange liqueur or Cointreau

3 ounces (3/8 cup) of cranberry juice

Apple chip (optional garnish)

  

*For the spiced simple syrup

2 cups of water

2 cups of sugar

3 cinnamon sticks

8 allspice berries

6 cloves

3 whole star anise



Macerate fruit in syrup, triple sec and Port wine at least four hours or—preferably—overnight. When finished, fruit should be a bit "soupy" from the juices being drawn out. Keep covered and refrigerated until ready to serve. 

Mix Tempranillo, simple syrup, Port wine and orange liqueur. This is the base wine product for the sangria. Keep refrigerated until ready to serve.

To serve, add macerated cranberry mix to the wine mix. Stir gently. Fill glasses with ice.  Scoop 2 tablespoons of the fruit and its juices over the ice. Pour wine mix into glasses, garnish with an apple chip and serve. Serves 5.

 

 

More Online Exclusive articles:

 

Related Articles

50 American Spirits

Here are the smaller-batch boozes you need to sip from all 50 states.

Pinch Hits

Exploring the salty side of cocktails.

Beyond Grappa

A regional guide to Italy's delicious but oft-unsung spirits.

Drink in Spring

This blend of a hearty aperitivo and a light, warm-weather pisco makes it the perfect palate bridge between winter and summer.

Add your comment:

Subscribe

You can unsubscribe at any time. View an example of our newsletter.

>

Related Web Articles