Winter Sangria

Categories:

Beverages & Cocktails

Fall

Winter

Christmas

New Year's

Dairy-free

Egg-free

Gluten-free

Nut-free

Vegan

Golden Yellow Sugar

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.

Prep Time

10 minutes
4 hrs (or overnight) chilling time

Cook Time

3 minutes

Three glasses of orange sangria with peaches, oranges and herbs in the glasses and background

Redpath® Golden Yellow Sugar

Light-coloured and just right for baking, the subtle notes of caramel and moist texture make it ideal for allowing delicate flavours to shine through in your creations.

Find us in store

Redpath® Golden Yellow Sugar

Golden Yellow Sugar

Find us in store

Ingredients Equipment

Pitcher

Saucepan

Servings

4 to 6 servings (approximately 4 cups / 1000 ml)

For the rosemary-cinnamon simple syrup:

½ cup (125 ml) water
½ cup (109 g) Redpath® Golden Yellow Sugar, packed
2 inches (16 g) fresh ginger, peeled and sliced into rounds
2 sprigs (4 g) fresh rosemary
1 pc 6" cinnamon stick

For the sangria:

1½ cups (211 g) black and/or red plums, sliced
½ cup (76 g) pomegranate arils
2 clementines, washed and sliced into ⅛- to ¼-inch thick rounds
1 bottle (750 ml) dry white wine
⅓ cup (83 ml) rosemary-cinnamon simple syrup
¼ cup (60 ml) orange liqueur (Grand Marnier or Cointreau)
½ cup (125 ml) ginger beer

Garnishes (optional):

Fresh rosemary sprigs
Pomegranate arils
Sliced clementines
Cinnamon sticks

Instructions

For the simple syrup:

Step 1

In a small heavy-bottomed pot combine water, the Redpath® Golden Yellow Sugar, sliced ginger, rosemary sprigs, and cinnamon stick (broken in half).

A pot of simple syrup on a stove with rosemary, ginger, and cinnamon sticks

Step 2

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.

Step 3

Remove pot from heat, cover, and allow syrup to cool and the flavours to infuse into the sugar mixture; at least 20 minutes.

Step 4

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:

Step 1

In a large pitcher, add in the sliced plums, pomegranate arils, and clementine slices. Pour in the wine and gently stir to combine.

Step 2

Cover and place in the fridge to chill; at least 4 hours, but preferably overnight for best flavour.

Step 3

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.

More Beverage & Cocktail Recipes