Chai Spiced Sangria

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


Ingredients

  • 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

Method

  1. 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.

  2. 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.

  3. To serve, fill pitcher or punch bowl with ice and pour sangria over. Top with cider.

  4. 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.













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