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.]

Total Time:
4 hr 55 min
Prep:
10 min
Inactive:
4 hr 35 min
Cook:
10 min

Yield:
about 8 servings (8 cups)
Level:
Easy

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
Directions
  • One 3-inch piece fresh ginger, peeled and cut lengthwise into 1/4-inch-thick slices

  • 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.

  • Copyright 2016 Television Food Network, G.P. All rights reserved.


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    This recipe is featured in:

    Everything Wine