Friday, December 24, 2010

Spiced Cranberry Sangria

Adapted from Jose Garces from Amada Restaurant - adapted even more by me.

By dressing up classic Spanish sangría with Spiced Simple Syrup and tart cranberries, If you can't find a bottle of Sangria use a bottle of red wine.

This recipe was featured as part of our Suckling Pig for the Holidays menu.

Makes: 2 1/2 quarts


For the fruit:

2 cups fresh cranberries

2 Granny Smith apples, large dice

1 cup Spiced Simple Syrup

3/4 cup Cointreau

For the sangría:

1 (750-milliliter) bottle Sangria
1/2 cup Cointreau

1/2 cup cranberry juice

Add a little 7 up to your glass if desired.... not to the sangria unless it will all be consumed at once event


For the fruit:

1. Combine all ingredients in a 3-quart container with a tightfitting lid.

2. Cover and refrigerate at least 4 hours or preferably overnight.

For the sangría:

1. Add all ingredients to the fruit mixture and stir to combine.

2. Refrigerate until chilled; serve over ice.

Spiced Simple Syrup Recipe

Makes: 2 3/4 cups

Infused with warm spices, this simple syrup adds wintry cheer to anything it tops. Try it on citrus fruits for a winter fruit salad or in this Spiced Cranberry Sangría by Chef Jose Garces.


• 2 cups water

• 2 cups granulated sugar

• 3 (3-inch) cinnamon sticks

• 8 allspice berries

• 6 cloves

• 3 whole star anise pods


1. Combine all ingredients in a medium saucepan over high heat and bring to a boil, stirring occasionally.

2. Remove from heat and let cool until lukewarm. Strain syrup through a fine mesh strainer into a heatproof airtight container and discard spices.

3. Cover and store in the refrigerator until ready to use.