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.