A fall forward sangria with cranberry and orange leading the way. This beverage fits perfectly with any harvest or Thanksgiving setting.
Flavor Components
- ¾ cup frozen cranberries
- ¾ cup frozen blueberries
- 1 large large orange (or 2 small )
- 2 oz Ginger grated
- Allspice, 4-6 whole berries (crack 3-4 berries, leave the rest whole)
- 1 Cinnamon stick (1-2 inches )
- Brown Sugar to taste (*optional)
Liquids
- 1 bottle Red Wine (Pinot Noir is what I used)
- ½ cup Bourbon
- ¾ cup Cranberry Infusion
- 1.5 oz Thyme simple syrup (regular or brown sugar simple syrup also works)
- 2 oz Lilet Blanc
Prework
Make the cranberry infusion ahead of time. Combine a cup of frozen cranberries with a cup of hot water. Let infuse anywhere from 1 to 4 overs, up to overnight. The longer you let it infuse, the stronger and it becomes. I prefer the overnight batch.
Instructions
Combine all liquids in a container.
Add the spices. A a tea or spice bag can be used for ginger and allspice so they can easily removed.
Slice the orange and add in no more than 3 medium think slices. Hand squeeze the remaining orange to the mix. If you're using 2 small oranges, use the juice of one, and the 2nd orange for the slices.
Lightly muddle ¼ cup of the frozen cranberries and add it to the mix with the remaining whole cranberries.
Muddle frozen blueberries and add them in.
Give a good stir to combine everything. Let infuse for at least 4 hrs. an overnight infusion of 8+ hr gives it the best depth.
Fine Tuning the Sangria
After infusion time is done, give the sangria a good stir and taste. Adjust the sweetness level to your taste. Brown sugar or a classic simple syrup works well here. Too much thyme simple syrup can throw the balance off.
Your final sangria should feel bright with cranberry orange top notes and a warm, rounded finish.
Garnish with orange berries, fresh or dried, and cranberries. Enjoy.
- The orange slices add a fresh citrus depth to the sangria. However, using too many slices will add bitterness to your final product. If this happens, add more cranberry infusion or a little sweetness to balance it out.
- As is, the spices meld harmoniously in the background for a warm finished. Increase the ginger or cinnamon if you want bolder top notes.
- For added sweetness, honey or brown sugar pairs well with the Lilet Blanc.
- This harvest sangria is nuanced, but highly customizable. Feel free to adjust based on your taste and table.