Slow Cooker Winter Sangria Food

SLOW-COOKER WARM WINTER ROSé SANGRIA

Slow-Cooker Warm Winter Rosé Sangria image

Love sangria? Swap your summer recipe for this slow-cooker version, packed with warm spices and spiked with bourbon.

Provided by Cindy Rahe

Categories Beverage

Time 2h5m

Yield 10

Number Of Ingredients 10

Ingredients

2 bottles (750 ml each) rosé wine
1/2 cup cranberry juice
1 cup apple cider
1/3 cup bourbon
Grated peel and juice of 1 orange
1 vanilla bean, scraped and split
3 or 4 cloves
3 cinnamon sticks
1/2 cup sugar
Whole cranberries, cinnamon sticks, orange and apple slices for garnishes

Steps:

In slow cooker, mix all ingredients except garnishes.
Cover; cook on High heat setting 2 to 4 hours.
Serve warm with garnishes.

Nutrition Facts : ServingSize 1 Serving

WINTER SANGRIA

Winter Sangria image

Provided by Sunny Anderson

Categories beverage

Time 1h10m

Yield 8 servings (about 3 liters)

Number Of Ingredients 9

Ingredients

2 cups no-pulp orange juice
3 to 6 ounces orange liqueur
2 tablespoons honey
1 cinnamon stick
2 blood oranges or clementines, supremed
1 Granny Smith apple (or other tart apple), cored and chopped into 1/4-inch cubes
1 Anjou (red) pear, peeled, cored and chopped into 1/4-inch cubes
2 liters sweet sparkling red wine, chilled (recommended: Rosa Regale)
1 liter lemon lime soda, chilled

Steps:

In a large pitcher or punch bowl, whisk together orange juice, orange liqueur and honey. Add cinnamon stick, blood oranges, apple and pears, stir to combine. Set aside at room temperature to macerate, at least 1 hour, until ready to serve. Add wine and soda, stir gently to combine, and serve immediately over ice.

WINTER SANGRIA

Winter Sangria image

A twist on mulled wine

Provided by becky123

Time 20m

Yield Makes Glasses

Number Of Ingredients 0

Ingredients

Steps:

Pour the wine and mandarin juice into a punch bowl
Add 4 tbsp of the spiced berry cordial and Grand Marnier, adjusting the quantities of each to taste
Add 3 of the sliced mandarins, the sliced lemon and plums. Stir and refrigerate for at least 4 hours
When ready to serve, halve the pomegranate and remove the seeds, keeping any juice. Add the juice and half the seeds to the sangria along with the fruit juice. Stir and adjust to taste
Top with the remaining pomegranate seeds and mandarin slices and serve

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