Food & Drink

Auld Lang Sangria

amada's spiced cranberry sangria!
Photos: Steve Legato

Looking for a festive holiday tipple that will wow New Year’s Eve guests? Funny: us, too. We recommend a trial run tonight — you know, to work out the kinks.

Amada’s Spiced Cranberry Sangria
Serves five

For Spiced Simple Syrup:
2 c. water
2 c. sugar
3 cinnamon sticks
8 allspice berries
6 cloves
3 whole star anise

For Macerated Cranberries
2 c. fresh cranberries
2 Granny Smith apples, cubed
6 oz. spiced simply syrup
6 oz. triple sec
4 oz. ruby port wine

For Cocktail:
1 750 ml. bottle of Rose Tempranillo
4 oz. spiced simple syrup
3 oz. ruby port wine
3 oz. Torres Gran Torres orange liqueur or cointreau
3 oz. cranberry juice
Apple chips (optional garnish)

1. Make simple syrup by bringing all ingredients to a boil while stirring constantly. Strain solids from liquid and discard spices, then set aside to cool completely.

2. Macerate fruit in syrup, triple sec, and port wine at least 4 hours (preferably overnight, mixture should be soupy). Keep covered and refrigerated until ready to serve.

3. For the base of the sangria, mix wine, simple syrup, port wine, orange liqueur, and cranberry juice. Keep refrigerated until ready to serve.

4. To serve, add macerated fruit to wine mixture. Gently stir. Fill glasses with ice. Scoop 2 tbsp. of the fruit mixture and its juices over the ice. Pour wine mixture into glasses and garnish with an apple chip.

5. Get toasting.

Don’t feel like macerating? We don’t blame you. Sip some at Amada, 217 Chestnut Street (215-625-2450 or amadarestaurant.com).

Photo: Steve Legato

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217-219 Chestnut St
Philadelphia, PA 19106