Featured Recipe
Spiced Fall Sangria
By Kate
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A cold wine drink loaded with seasonal fruit and subtle warm spices. Combines white wine, spiced rum instead of vodka, and fresh pear slices replacing apple. Cranberry and pomegranate juice bring tartness; cinnamon sticks add aroma. Chill long enough for flavors to meld but not so long fruit gets mushy. Rim glasses with mixed brown sugar and cinnamon for a crunchy finish. Add club soda for fizz at serving. Prep quick, rest to develop, then pour with fruit and ice. Layered tastes, cold and spicy, great for autumn gatherings.
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Prep:
15 min
Cook:
0 min
Total:
Serves:
8 servings
cocktail
autumn
holiday
party
Introduction
Cold drinks with warm spices—fall in a glass. Hard cider’s gone pear, swapping apples for some softer bite. White wine instead of red keeps it fresh but fruity. Cranberries swapped with a mix of fresh cranberries and tart pomegranate juice—balance an edge. Spiced rum plays better than vodka here; has weight, aroma, and a little kick. Cinnamon sticks, natural and woody, give that subtle scent you smell before you even sip. Don’t ask for exact times; trust your eyes and nose. Fruit ripe, colors vibrant, aroma strong but not overwhelming—say, this is ready. Rim the glasses with mixed brown sugar and cinnamon chunks for crunch. Club soda fizz brings the final tweak, the slight sparkle that livens the mouth. No ice in the pitcher; add only when pouring so dilution happens just right. This flows between chill and flavor—not frozen or soggy.
Ingredients
About the ingredients
Pears instead of apples adds gentler texture and a deeper flavor dimension; pears soak spirits more slowly so you get less mush, more firm fruit in the glass. Spiced rum isn’t just booze; it’s flavor—cinnamon, clove, nutmeg notes folded into every sip. Pomegranate juice traded in for cranberry juice intensifies tartness and adds complexity, but if stuck with only cranberry juice it’s fine—just consider a splash of lime to brighten. Brown sugar with cinnamon dust handles rim better than straight cinnamon sugar—it sticks better and gives crunch without bleeding flavor wildly into drink. Club soda at serving time keeps fizz crisp; avoid premixing to keep bubbles alive. If no fresh cranberries, frozen unlabeled can work if thawed in fridge, but they’ll look mushier and flavor will be duller.
Method
Technique Tips
Place the fruit and spices in the pitcher first; layering extracts oils, aromas start to mingle before the spirits arrive. Pour liquids over fruit gently—mix only enough to combine. Overstir and you get bitter peel taste from orange skin or mash your delicate pears into pulp. Refrigerate; time here matters. Too short and flavors haven’t mingled, too long and pectins break down fruit. Check after 5 hours for a slight deepening of aroma and a faint sweetness on your fingertip from the fruit. Before serving, rim glasses cleanly—wiping lemon juice for even adhesion is key or sugar’ll clump. Pour sangria over ice cubes, avoid shatter ice; softer smaller cubes chill better without watering quickly. Drop fruit into each glass; adds bite and looks bright. Add a cinnamon stick only if you want a finger to twirl or scent to intensify. Add club soda last, listen for fizz popping—drink soon after for bubble retention. Save leftover sangria sans club soda in fridge no longer than 24 hours.
Chef's Notes
- 💡 Layering fruits first extracts oils. Start with cinnamon and pears. Orange rounds add bright color. Avoid crushing delicate pears. Let aromas mingle.
- 💡 Mix brown sugar and cinnamon finely. Not just cinnamon alone; it sticks better. Lemon juice helps adhesion for the rim. Avoid clumps while dipping.
- 💡 Adjust sweetness to taste. Sharpness too much? Add more juice or honey folly. Flat? Maybe more acidity with lemon juice. Taste as you go.
- 💡 Club soda adds fizz at the end. Keep it crisp. Don’t mix in pitcher beforehand; bubbles die. Pour over ice for refreshing texture.
- 💡 Check sangria after 5 hours. Fruit aroma clear, vibrant still. Too long, mushy fruit—monitor scent. Look for fresh, spicy notes, not fermented.
Kitchen Wisdom
Can I use different fruits?
Absolutely. Swap pears for apples or berries. Each brings different texture. Texture matters; keep firm fruits.
What if I don’t have spiced rum?
Use regular light rum and add pumpkin pie spice or steep more cinnamon sticks. Works fine.
How to store leftovers?
Keep sangria in fridge without club soda. Lasts about 24 hours. Bubbles go flat once mixed.
How do I make it less sweet?
More citrus juice helps. Add lemon or substitute a portion of juice with sparkling water for balance.
