Typically served hot, this mulled wine is sweetened with maple syrup and flavored with tea and spices before being chilled to create a refreshing fall sangria.
| Level: | Easy |
| Total: | 4 hr 55 min |
| Active: | 15 min |
| Yield: | about 8 servings (8 cups) |
Ingredients
- 12 whole allspice berries
- 10 whole cloves
- 4 green cardamom pods, lightly crushed
- 2 cinnamon sticks
- 2 black tea bags
- 1 cup maple syrup
- One 10-ounce bag frozen cranberries, thawed
- One 750-milliliter bottle Bordeaux or other rich red wine
- 1 cup orange liqueur, such as Grand Marnier
- 2 clementines or small oranges, thinly sliced
- One 3-inch piece fresh ginger, peeled and cut lengthwise into 1/4-inch-thick slices
Instructions
- Bring the allspice, cloves, cardamom, cinnamon and 2 cups water to a boil in a small saucepan. Remove the saucepan from the heat, add the tea bags and let steep for 5 minutes. Discard the tea bags, then return the mixture to a boil. Stir in the maple syrup and cranberries, and cook for 2 minutes. Let cool, then transfer the mixture to a 3-quart pitcher.
- Add the wine and liqueur to the pitcher, and stir to combine. Add the clementines and ginger, and cover the pitcher with plastic wrap. Refrigerate the sangria for at least 4 hours and up to overnight.
- To serve, fill 8 glasses halfway with ice, then pour the sangria and fruit into each glass.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 276 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 2 g |
| Sugar | 28 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 11 mg |
Reviews
A holiday favorite! Perfect addition to any party!