Winter Sangria
For a few months each year, we can’t get enough of the distinctive tastes of ginger and cinnamon. But why should cupcakes and cookies have all the fun? We took the summer classic sangria and infused it with the tantalizing spices of winter. Surprisingly light, but brimming with flavour, this is the ultimate Christmas cocktail or New Year’s refresher.
4 hrs (or overnight) chilling time
For the rosemary-cinnamon simple syrup:
- ½ cup (125 ml) water ½ cup (125 ml) water
- ½ cup (109 g) Redpath® Golden Yellow Sugar, packed ½ cup (109 g) Redpath® Golden Yellow Sugar, packed
- 2 inches (16 g) fresh ginger, peeled and sliced into rounds 2 inches (16 g) fresh ginger, peeled and sliced into rounds
- 2 sprigs (4 g) fresh rosemary 2 sprigs (4 g) fresh rosemary
- 1 pc 6" cinnamon stick 1 pc 6" cinnamon stick
For the sangria:
- 1½ cups (211 g) black and/or red plums, sliced 1½ cups (211 g) black and/or red plums, sliced
- ½ cup (76 g) pomegranate arils ½ cup (76 g) pomegranate arils
- 2 clementines, washed and sliced into ⅛- to ¼-inch thick rounds 2 clementines, washed and sliced into ⅛- to ¼-inch thick rounds
- 1 bottle (750 ml) dry white wine 1 bottle (750 ml) dry white wine
- ⅓ cup (83 ml) rosemary-cinnamon simple syrup ⅓ cup (83 ml) rosemary-cinnamon simple syrup
- ¼ cup (60 ml) orange liqueur (Grand Marnier or Cointreau) ¼ cup (60 ml) orange liqueur (Grand Marnier or Cointreau)
- ½ cup (125 ml) ginger beer ½ cup (125 ml) ginger beer
Garnishes (optional):
- Fresh rosemary sprigs Fresh rosemary sprigs
- Pomegranate arils Pomegranate arils
- Sliced clementines Sliced clementines
- Cinnamon sticks Cinnamon sticks
Pitcher
Saucepan
Instructions
For the simple syrup:
In a small heavy-bottomed pot combine water, the Redpath® Golden Yellow Sugar, sliced ginger, rosemary sprigs, and cinnamon stick (broken in half).
Place pot over medium-high heat and bring to a boil, stirring to dissolve sugar. Reduce heat to low and allow to simmer; 2 minutes.
Remove pot from heat, cover, and allow syrup to cool and the flavours to infuse into the sugar mixture; at least 20 minutes.
After syrup has cooled to room temperature, strain simple syrup into a clean container. Discard ginger, rosemary, and cinnamon stick. Place in fridge until needed.
For the sangria:
In a large pitcher, add in the sliced plums, pomegranate arils, and clementine slices. Pour in the wine and gently stir to combine.
Cover and place in the fridge to chill; at least 4 hours, but preferably overnight for best flavour.
When ready to serve, add in the rosemary-cinnamon simple syrup and orange liqueur. Stir to combine. Top off with ginger beer.
Serve over ice. Decorate with desired garnishes.
Chef's Tip
*For a more traditional take on sangria, use a dry red wine in place of the white wine.
*If clementines are not available, oranges can be used instead.
*Frozen pomegranate arils can be used in place of fresh. Allow to defrost in the fridge and drain before using.
*The simple syrup can be made a few days in advance.
*Leftover simple syrup can be kept for up to 2 weeks in an airtight container in the fridge. Use it to sweeten sparkling water, teas, and coffees.
*Ginger beer can be found in the international aisle of any major grocery store. Also sold as Jamaican-style ginger beer. Alternatively, if ginger beer is not available, ginger ale or club soda can be used instead.
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