Holiday Sangria Spiced Red Wine Punch Recipes

HOLIDAY SANGRIA

Steps:

• Pour Rioja into a large pitcher. Add brandy and orange liqueur. Cut orange, grapefruit, and lemon into wedges. Squeeze juice into the pitcher. Toss in fruit with rinds. Refrigerate until flavors combine, 8 hours to overnight.
• Add pomander to the sangria several hours before serving.
• Strain liquid into chilled glasses of ice. Top with a splash of seltzer. Garnish with lime slices.

HOLIDAY SANGRIA

Steps:

• Combine the sugar with 1 cup water in small saucepan and bring to a boil over high heat. Cook until the sugar has dissolved, 2 minutes. Remove from the heat, add the cinnamon sticks and let cool to room temperature.
• Put the cranberries in a bowl and add the simple syrup along with the cinnamon sticks. Cover and refrigerate for at least 2 hours and up to 24 hours. Strain, discarding the cranberries and cinnamon sticks.
• Combine the wine, liqueur, and the apple, pear, orange and tangerine slices in a container with a tight fitting lid. Sweeten to taste with cranberry-cinnamon syrup. Cover and refrigerate for at least 4 hours and up to 24 hours before serving. Garnish with fruit slices and serve.

HOLIDAY SANGRIA SPICED RED WINE PUNCH

Steps:

• In a medium saucepan, combine the water with the sugar, cinnamon sticks, cloves, allspice berries, fenugreek seeds, crushed ginger and orange zest.
• Bring to a boil over moderate heat, stirring, until the sugar dissolves. Lower the heat and simmer the syrup for 5 minutes. Remove from the heat and let the syrup steep for 25 minutes.
• Add the orange juice, then strain the syrup into a medium bowl. Wipe out the saucepan, add the red wine and spiced syrup and heat until simmering.
• Carefully pour the spiced wine into heatproof glasses, garnish the glasses with orange slices and serve the punch warm.

SPICED RED WINE PUNCH

Steps:

• Holiday Spice Syrup: Combine the water, sugar, star anise pods, allspice berries, cinnamon sticks and vanilla bean and seeds in a large saucepan and simmer over moderately low heat for 30 minutes. Remove from the heat and let steep for 10 minutes. Strain the syrup and chill.
• Combine the red wine and 1 1/4 cup of the holiday spice syrup in a very large punch bowl and let stand at room temperature for 1 hour. Garnish with the pomegranate seeds and kumquat slices and serve over ice.