I call it mulled wine. Dave jokingly calls it “hot sangria.”
He’s not totally wrong. A classic, mulled red wine does remind me of a holiday sangria only, well, hot (or at least, a drinkable, warm temperature.) Take out the extra spices (with the exception of the cinnamon stick, which looks nice as a garnish) and yes, it could all just be poured into a large pitcher of ice and served over ice in wine glasses, as an alternative!
Whatever you call it and however you serve it, I’m hopeful that the warming spices, extra kicks of pear vodka and ginger liqueur, and jewel-like red color will bring some cheer to your holiday table!
A festive ruby-hued and spiced hot wine drink. To make this recipe vegan, omit the honey. Nearly every brand of distilled hard liquor is vegan, with obvious exceptions that include any that mention honey or that are cream-based. To be totally sure, check with the manufacturer or do a Google search for the brand.
- 4 cups apple cider
- 3 cups Cabernet Sauvignon (Suggested: Yellowtail)
- ½ cup pear vodka (Suggested: Skyy)
- ½ cup ginger liqueur (Suggested: Domaine Canton)
- 2 tablespoons honey (optional – for extra sweetness)
- ½ cup fresh cranberries
- ½ orange sliced into rounds, then cut in half
- ½ lemon sliced into rounds, then cut in half
- 2 sticks cinnamon broken in half
- ½ teaspoon whole allspice
- ¼ teaspoon whole cloves
- 2 cardamom pod
Add all ingredients except pear vodka and ginger liqueur in a medium saucepan and stir.
Heat on low until warmed through and fragrant.
Just before serving, stir in the pear vodka and the ginger liqueur. Serve in an international coffee glass or other heat-safe glass or mug with a cinnamon stick, a few cranberries and a slice each of lemon or orange.