Spicy sangria with cranberries and clementines
Votes: 1
Time: 4 hours 55 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 283, total fat - G., saturated fats - G., proteins - G., carbohydrates - G., fiber - G., cholesterol - mg, sodium - mg, sugar - G.
Calories 283, total fat - G., saturated fats - G., proteins - G., carbohydrates - G., fiber - G., cholesterol - mg, sodium - mg, sugar - G.
This fragrant, spicy sangria is first made like mulled wine, with spices, black tea, and maple syrup for sweetness. Then, wine and fruit are added, and the drink is refrigerated to create a refreshing autumn sangria.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 12 allspice berries
- 10 carnations
- 4 green cardamom pods, lightly crushed
- 2 cinnamon sticks
- 2 bags of black tea
- 1 tbsp. maple syrup
- 1 package (280 g) frozen cranberries, thawed
- 1 bottle (750 ml) Bordeaux or other full-bodied red wine
- 1 cup orange liqueur, such as Grand Marnier
- 2 clementines or small oranges, thinly sliced
- 7 cm ginger root, peeled and cut lengthwise into 0.5 cm thick slices.
We recommend
Recipes with similar ingredients: red wine, cranberry, maple syrup, allspice, carnation, Orange liqueur
Cooking the dish according to the recipe:
- In a small saucepan, combine the allspice, cloves, cardamom, cinnamon, and 2 cups of water and bring to a boil. Remove from heat, add the tea bags, and let steep for 5 minutes. Discard the tea bags, then return the mixture to a boil. Add the maple syrup and cranberries and simmer for 2 minutes. Let cool, then pour the mixture into a 3-quart pitcher.
- Add the wine and liqueur to the pitcher and stir. Add the clementines and ginger and cover the pitcher with plastic wrap. Refrigerate the sangria for at least 4 hours or overnight.
- To serve, fill 8 glasses halfway with ice, then pour sangria into each glass and top with fruit.
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