MULLED RED WINE SANGRIA
Steps:
- Combine wine, juice, brandy and sugar in a medium saucepan over low heat and heat until the sugar has melted. Add the orange and lemon slices and let simmer for 5 minutes. Serve in heat resistant glasses.
MULLED RED WINE SANGRIA
Provided by Bobby Flay | Bio & Top Recipes
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Combine the wine, pomegranate juice, brandy, sugar, cinnamon sticks, star anise, cloves and orange zest in a large saucepan and bring to a simmer over low heat. Remove from the heat and let the flavors meld for 30 minutes.
- When ready to serve, return the mixture to low heat, bring to a simmer, then add the apple, pear and pomegranate seeds. Serve in heatproof glass mugs.
MULLED WINE RECIPE BY TASTY
Here's what you need: red wine, pineapple juice, sugar, oranges, cinnamon sticks, cloves, black peppercorns, fresh gingers, orange
Provided by Betsy Carter
Categories Drinks
Yield 16 servings
Number Of Ingredients 9
Steps:
- Add the red wine, pineapple juice, and sugar to a slow cooker. Whisk to dissolve the sugar.
- Add the sliced oranges, cinnamon sticks, cloves, peppercorns, and ginger.
- Turn the heat to high, cover, and warm for 30-60 minutes, until steaming. Once steaming, reduce the heat setting to warm.
- Ladle into mugs and garnish with orange wheels.
- Enjoy!
Nutrition Facts : Calories 233 calories, Carbohydrate 48 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, Sugar 27 grams
CRANBERRY-CLEMENTINE MULLED SANGRIA
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.
Provided by Food Network Kitchen
Categories beverage
Time 4h55m
Yield about 8 servings (8 cups)
Number Of Ingredients 11
Steps:
- 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.
EASY SANGRIA
Embrace balmy summer days with a jug of sangria. With red wine, Spanish brandy, sparkling water, cinnamon and chopped fruit, it's a lovely sharing cocktail
Provided by Miriam Nice
Categories Cocktails, Drink
Time 10m
Number Of Ingredients 10
Steps:
- Put the chopped fruit in a bowl and sprinkle over the sugar and cinnamon, then stir to coat. Cover and leave to macerate in the fridge for at least 1 hr, or ideally overnight.
- Fill a large jug with ice. Stir the macerated fruit mixture to ensure the sugar is dissolved, then tip into the jug with the wine and brandy. Stir, then top up with the sparkling water and serve.
Nutrition Facts : Calories 232 calories, Carbohydrate 22 grams carbohydrates, Sugar 22 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.03 milligram of sodium
MULLED WHITE-WINE SANGRIA
Punch is easier to prepare than individual cocktails -- especially when entertaining a crowd.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Number Of Ingredients 13
Steps:
- Bring water, honey, lemon zest and juice, star anise, cinnamon sticks, and cloves to a simmer in a large saucepan over medium heat. Reduce heat to low, and cook for 15 minutes.
- To serve cold: Mix spice mixture, wines, and fruit in a large pitcher. Cover, and refrigerate overnight. Transfer to a large punch bowl, and serve with ice. To serve hot: Heat spice mixture and wines in a large pot over low heat until heated through. Add fruit, and divide among mugs.
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