Chai Spiced Sangria

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.
   

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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.