Updated: Jan 9
Fall Flavors Abound
By: Pam Smith, RDN
This delicious sangria was paired with the P.S. Flavor!™ Cooking Club Mocha Chili Cornish Game Hens over Chai Pilaf with Roasted Spiced Carrots. To get the full menu and recipe click here.
Chai Spiced Sangria
3 cups pomegranate juice
5 (3”) cinnamon sticks
1 teaspoon P.S. Flavor!™ Mai Chai
1 (4”) piece peeled fresh ginger, thinly sliced (about ¾ cup), divided
1 (750-ml) bottle red wine
1 pear (such as Bosc or Barlett), quartered lengthwise, thinly sliced crosswise
1 navel orange or 2 clementines, peeled and diced
1/2 cup pomegranate seeds
1/2 cup spiced rum
1 (750-ml) bottle pear or apple sparkling cider
Optional: P.S. Flavor!™ Mai Chai, mixed with Sugar in the Raw, to rim glasses
Bring pomegranate juice, cinnamon, P.S. Flavor!™ Mai Chai, and one-third of ginger to a simmer in a small saucepan over medium-low heat. Cook 10 minutes, then remove from heat and let steep 10 minutes.
Strain pomegranate mixture through a fine-mesh sieve into a pitcher, reserving cinnamon sticks. Add wine, pear, citrus, pomegranate seeds, rum, cinnamon sticks, and remaining ginger, and stir to combine. Cover and chill at least 4 hours.
To serve, fill pitcher or punch bowl with ice and pour sangria over. Top with cider.
Do ahead: Sangria, without fruit, ice or cider, can be made 1 day ahead. Cover and chill; add remaining ingredients right before serving.
Is not knowing how to cut a pomegranate getting in the way of enjoying this super-food. Learn from Chef Pam Smith, RDN and her “couldn’t be easier” method of cutting a pomegranate using Cutco’s 4" Gourmet Paring Knife.
For step-by-step instructions head over to Cutco’s blog.