Saturday, November 22, 2014

...'tis the season.

...for holiday sangria!

It always feels like the holidays when I break out the tupperware pitcher, cut up fruit, add whole spices, and mix it up with some Cointreau and a big (cheap) bottle of red wine. Tomorrow, for brunch, I'll pour it into a pretty glass pitcher, add a bottle of good ginger ale (because I couldn't find ginger beer today)...and toast the beginning of the season.

I took these photos last December when I made a double batch for a girlfriend's birthday. You can see more of the process and the ingredients (and the ginger beer I managed to find then!)

Holiday Sangria
(originally inspired by Sprouted Kitchen)
Half an apple, thinly sliced (pear works well too...or a combination of both)
2 clementines, quartered
Half a lemon, sliced
(you can also add grapes, halved)
1 T whole cloves
1 T whole allspice
1 cinnamon stick
2/3 C Cointreau
1.5 liter bottle of not-so-nice dry red wine
12 oz ginger beer (or really ginger-y ginger ale)

Put the fruit into a pitcher, then add the spices, the Contreau and the wine. Refrigerate overnight. To serve, pour the whole mixture into a pretty glass pitcher and top with the ginger beer/ale.


  1. Ooo, it's a little early for me to be sipping this, but another month and it will be suitably festive. It looks delicious ...

  2. That looks absolutely delicious! The ginger beer alone even sounds enticing to me, but if I can find some I think I'll make your sangria. It would surely put me in a happy mood if I drank a bit during all the Thanksgiving prep!

  3. I must try your recipe! Thank you. Smith and I will love it!

  4. Haha. I read this yesterday and immediately jumped up to consult with Katie about the plan for this year's Holiday Cocktails! Your sangria sounds delicious!!


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