Sparkling Cider Sangria for Cozy Winter Feasts

Allergens

Eggs (if using egg-based candied ginger), sulfites in sparkling wine or champagne

Ingredients

• 1 bottle (750ml) of dry sparkling wine or champagne
• 3 cups apple cider, warmed
• 2 cups cranberry juice
• 2 apples, thinly sliced
• 2 pears, thinly sliced
• 1 cup fresh or frozen cranberries
• 1/2 cup chopped candied ginger
• 1/4 cup sugar (optional)
• 3 cinnamon sticks
• 1 tablespoon whole cloves
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• Orange slices, for garnish

Instructions

1. In a large punch bowl or pitcher, combine the apple cider and cranberry juice.
2. Stir in the chopped candied ginger, cinnamon sticks, whole cloves, ground nutmeg, ground cinnamon, and ground allspice. Allow the mixture to sit for at least 30 minutes, or up to overnight to infuse flavors.
3. When ready to serve, strain the spiced fruit infused liquid into a large punch bowl or pitcher, discarding the solids. Stir in the sugar if desired, adjusting sweetness according to personal preference.
4. Gently mix in the sparkling wine or champagne, taking care not to overmix and lose the bubbles.
5. Add the sliced apples, pears, and cranberries to the punch, allowing them to float on top for a stunning presentation.
6. Serve the Sparkling Cider Sangria in glasses with orange slices as garnish, for an extra touch of holiday cheer.

Chef’s Insight

The combination of spices used in this recipe has a long history in holiday cooking, dating back to colonial American recipes for wassail, a warm spiced punch served at Christmas time.

Notes

The use of fresh seasonal fruits adds a beautiful and delicious touch to this beverage. Feel free to mix and match your favorite fruits for a personalized holiday treat.