cranberry pomegranate mulled wine sangria
The absolute prettiest, coziest, soul-quenching pitcher cocktail: Cranberry Pomegranate Mulled Wine Sangria, a must for your Thanksgiving table.
Swedish cuisine offers a mulled wine variation called gløgg, and when I first landed in the country during my study abroad in 2015, one of the student nations (sort of like sororities/frats but not exactly, actually not at all but I don’t have a better comparison so give me a break) offered non-alcoholic pitchers of the spicy drink to newcomers. The thermometer probably read 30 degrees, or less, and darkness overcame the city only an hour or so after I stepped foot in the Nordic winter wonderland. I found the drink one of the most nourishing sips I’d ever tried. Granted, it didn’t contain actual wine, probably cider or something similar, but the spicy array of flavors washed down my throat like a warm hug.
Fun fact: gløgg rhymes with hug.
Mulled wine isn’t uncommon this time of year, but the FMG take contains pomegranate juice and finishes with a nip of sparkling cranberry juice to keep those tastebuds happy with a variety of profiles. Moreover, I’ve chilled the concoction into an equally comforting sangria, perfect for the upcoming gatherings into which you’re likely thrust over the next couple months. One of two great pitcher cocktails in the Thanksgiving Guide, alongside this lovely and simple old fashioned.
Mull Over This
The great news about this mulled wine sangria both: you needn’t blow $50 on a top-shelf bottle of cabernet. In fact, sangria is famous for its flexibility with ultra shitty wine. I still buy something I know to be palatable, but I’m not overly sticky about brands. So grab that bottle of Barefoot and let’s get going. Seriously, let’s get going, the wine ain’t gonna heat itself.
Get your apple cider, pomegranate juice, orange liqueur, maple syrup, and mulling spices handy. The latter contains cinnamon sticks, whole cloves, and star anise, in this case. Combine everything in a good-sized sauce pan and heat to just barely a simmer. No pasta-style rolling boil here, you don’t want to scald the ingredients. Keep an eye on the heat throughout the cooking time to prevent that dreaded bubble-pop-fizz.
Cover the pot. If you’re in a hurry, 30 minutes is great for mulling the wine. If you’re not, up to two hours to smell the beautiful rich fairytale aromas infuses the wine beautifully. I wouldn’t personally go much longer than that, unless you want a real strong wine. If you do, have at it.
Chills and Thrills
I strained the mulling spices out of the sangria, but you can keep them in if you want. Be aware that they’ll continue steeping in the wine even as it cools, creating a spicier taste.
To sangria-fy your pitcher, throw in some orange slices, apple slices, cinnamon sticks, and fresh cranberries. Pour the mulled wine over the fruit, cover, and refrigerate. 4 hours minimal, up to 72 if you’re prepping ahead of time. See why this is a flawless option for Thanksgiving?
This weekend in Pennsylvania, I certainly have planned this sangria for our gathering. I might even scoop a bit on the side and drink it warm, as one typically enjoys mulled wine. Apparently the temperatures will drop well below 50, so it seems justified, don’t you think?
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Ingredients
- 1 bottle red wine
- 1 1/2 cups apple cider
- 1/2 cup pomegranate juice
- 1/2 cup Cointreau (orange liqueur)
- 1/2 cup maple syrup
- 2 cinnamon sticks
- 1 tsp whole cloves
- 3 whole star anise
- 2 oranges, sliced
- 2 apples, sliced
- 1 cup fresh cranberries
- sparkling cranberry juice, to top
- cinnamon sticks, cranberries, pomegranate seeds, and star anise, to garnish
Instructions
- In a large sauce pan, combine the red wine, apple cider, pomegranate juice, Cointreau, maple syrup, cinnamon sticks, cloves, and star anise. Bring to a simmer on medium-low (not a boil – a few bubbles and movement on the surface is okay, but do not let it roll). Heat for at least 30 minutes, but up to 2 hours. Monitor the heat closely to ensure the wine does not boil. Get it? No boily.
- Let the mulled wine cool slightly, then pour into a tempered glass pitcher or jar. You can choose to strain out the spices or leave them in depending on how strong a flavor you desire. Add the orange slices, apple slices, fresh cranberries, and a few cinnamon sticks. Cover and refrigerate at least 4 hours, but preferably overnight. When ready to serve, pour into glasses, add a splash of sparkling cranberry juice, and garnish with additional fruit, cinnamon sticks, and star anise, as desired.
