I need little convincing to enjoy a glass of Sangria – or as I like to say – sangri-yum! For the holiday parties we produced in 2014, we loved this recipe for Winter Sangria. It is the perfect mix of fruit and spice. Our clients raved about this festive cocktail. Check out the recipe below from Food Network, although it takes a little prep time, it’s worth the work!
2 cups no-pulp orange juice
3 to 6 ounces orange liqueur
2 tablespoons honey
1 cinnamon stick
2 blood oranges or clementines, supremed
1 Anjou (red) pear, peeled, cored and chopped into 1/4-inch cubes
2 liters sweet sparkling red wine, chilled (recommended: Rosa Regale)
1 liter lemon lime soda, chilled
1 Granny Smith apple (or other tart apple), cored and chopped into 1/4-inch cubes
In a large pitcher or punch bowl, whisk together orange juice, orange liqueur and honey. Add cinnamon stick, blood oranges, apple and pears, stir to combine. Set aside at room temperature to macerate, at least 1 hour, until ready to serve. Add wine and soda, stir gently to combine, and serve immediately over ice.
Recipe courtesy Sunny Anderson, 2009
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