Mulled wine, otherwise known as glogg in Sweden or gluhwein in Germany, is a warm, spiced red wine-based drink which is traditionally had during the cold winter months and around the holidays. This year, we wanted to change things up with a mulled wine alternative – our winter sangria. When you think of Spanish sangria, you probably think of a chilled and slightly bubbly summer drink – quite the opposite to hot mulled wine. That being said, there is no reason you can’t enjoy this delicious cocktail in the winter too! With a few tweaks to the classic recipe, here is our alternative to mulled wine – a festive winter sangria that can be served hot or at room temperature, and you can still refrigerate and have it chilled.
1 bottle of Spanish red wine (Tempranillo)
1 cup of pomegranate juice
1/2 cup of orange-flavored liqueur (Triple Sec, Cointreau or Grand Marnier)
1 tbsp of light-brown sugar (if you prefer your sangria sweeter, you can add up to 1/2 cup of sugar)
1 green apple, cut into thin wedges
1 orange, cut into thin slices
1 cup of pomegranate seeds
2-3 cinnamon sticks
1. Put the wine, pomegranate juice, orange liqueur, light-brown sugar, cinnamon sticks and oranges in a large saucepan.
2. Bring to a simmer over medium heat and cook, stirring, 5 minutes or until the sugar dissolves.
3. Remove from the heat; set aside for 15 minutes.
4. Add the apples and pomegranate seeds into the wine.
5. Serve immediately or refrigerate and serve it chilled.
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