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A Red Wine, Pomegranate, Cinnamon And Ginger Festive Fall Drink
This Spicy Ginger Fall Harvest Sangria is full of warm flavors of cinnamon, ginger liqueur, pinot noir red wine, pomegranate juice and triple sec. Complemented with a bright taste of fall orchard harvest fruits of apple slices, orange wedges, and chunks of pear. Mixed with a delicious sweet bubbly of ginger ale before serving and cranberry garnish. This is a wonderful sangria to cheer in the fall weather and Holidays. Enjoy!
A Little Sangria History
Those who have had sangria before know how special it is in it’s own way. We can give thanks to it’s recipe and development in Spain and Portugal. Back in the 18th and 19th century sangria became popular in Andalusia, a region where the locals mixed their red wine with the seasonal fruit , sugar, and even sometimes (like today) with brandy. Being that the drink was so rich in deep red color the Spaniards named it sangria meaning “blood” or “bleed”.
Depending on how many other alcohols put into the wine concoction it is typically less in alcohol and used for celebrations. Each region developed it’s own twist on this classic drink, making it unique wherever you go.
It can commonly be seen in the streets of Barcelona today and to the backyard of American barbecues and weddings. It is known as a very festive refreshing drink with bright pretty colors of apples, pears, peaches, lemon and oranges and sometimes welcoming other delicious fruits. Even though it is sweetened by the fruit, brandy or triple sec, it is tempered by the tart complex balance of the wine. Making it a perfect enjoyable refreshment.
The magic of infusing the sangria with fruits and even berries has marked this a healthier alcoholic drink. Being that it boost the immune system with antioxidants and vitamins. It also improves the heart and it has anti-inflammatory benefits. Although sangria is part of a healthy lifestyle it is to be enjoyed in moderation. That is sad news, but it’s true.
Picking The Right Red Wine For Sangria
When making a good red sangria it has been tried and true that Spanish reds are a perfect match with this fruit forward drink. Although, most any red wine will due. If you are looking to enhance more of the fruit then go for a pinot noir. You really want fruity but dry, one that has a good acidity and lower in tannins. You could even use a great Merlot or Argentinian Malbec, just try to select a red wine that is not too high in tannins or that is too heavily oaken.
You do not have to break the bank on an expensive wine. The wine does not have to be fancy. Don’t buy the cheapest either. There are plenty of great wines within the $15.00 to $20.00 dollar range that are excellent for sangria.
How To Make Spicy Ginger Fall Harvest Sangria
When making this Spicy Ginger Fall Harvest Sangria I first clean all of my fruits. I peal and section out the oranges (taking off all the white pith around the skinned orange). Then I core and peal the pear and cube it into chunks. I core and peal the apples last so that they do not have enzymatic browning. Then it is important to add the fruit in first into whatever bowl or pitcher you are using so that the browning doesn’t occur.
Add the entire bottle of your choice of red wine to the cut fruit. Then add the triple sec, ginger alcohol (organic Salish Sea by distilledorganics.com – found it at Total Wine), pomegranate juice, cinnamon sticks and any extra sweeteners. Mix together and cover. Put it into the refrigerator over night to mingle flavors and leaving the fruit to merge and soak up the liquids.
The next day before serving add the ginger ale. Now it’s ready to consume and enjoy.
I hope you like this recipe as much as we do. This drink is so easy to make. The hard part is waiting for it to mingle it’s flavors over night. I hope to make more sangrias for you in the future. Next time it will be a white wine sangria. Keep your fingers crossed. Enjoy!
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Print
Spicy Ginger Fall Harvest Sangria
- Prep Time: 10 minutes
- Cook Time: no cooking
- Total Time: 10 minutes
- Yield: 8 to 10 servings 1x
- Category: Drinks
- Method: Hand Chop
- Cuisine: Spain
- Diet: Vegan
Description
This Spicy Ginger Fall Harvest Sangria is full of warm flavors of cinnamon, ginger liqueur, red wine, pomegranate juice and triple sec. Complemented with a bright taste of fall orchard harvest fruits of apples, orange wedges, and chunks of pear. Topped with a delicious bubbly of ginger ale before serving. This is a wonderful sangria to cheer in the fall weather and Holidays. Enjoy!
Ingredients
Spicy Ginger Fall Harvest Sangria
- 1 bottle of Pinot Noir
- 2 cups of Pomegranate Juice (1 standard bottle of Pom is 2 cups)
- 1/2 cup Ginger Liqueur ( I used Salish Sea by distilledorganics.com found it at Total wine)
- 1/2 cup of Triple Sec (add more if you want it sweeter and a little more orange flavor)
- 1 Orange, sectioned with whites called pith on the outside removed
- 2 Apples, of choice of any red apples, cored and sliced
- 1 Pear, cored, skinned and chunked
- 2 to 3 Cinnamon Sticks
- 1 bottle or can of Ginger Ale (12 ounces)
- 2 Tbsp Agave Sweetener (optional)
Instructions
Spicy Ginger Fall Harvest Sangria
- In a large bowl or pitcher add one bottle of Pinot Noir or red wine of choice. Add all the rest of the ingredients except the ginger ale.
- Put in the refrigerator over night.
- Before serving add the ginger ale.
- Garnish with a wedge of orange slice or fresh cranberries. The cranberries will float and look festive and not meant to eat. (Fresh cranberries are so tart by themselves and not something you would eat without a lot of sugar)
Notes
- Read above for best kinds of red wines and flavors in picking out a red wine.
- Do not use apples or pears as garnish because they will have enzymatic browning. The oranges work best for this.
- Sangria will last 3 to 5 days in the refrigerator in an air tight container.
Such a great recipe! Can’t wait to share this with friends this Thanksgiving!