The holidays are absolutely my favorite time of year :). It’s a time when you slow down, spend time with your loved ones, and eat lots of unhealthy food you regret come January. For me, spending time with my relatives is an exciting but stressful experience, so I find I always need a bit of alcohol to get me through it. One of my favorite cocktails in general is sangria, so I created this holiday sangria recipe to help you get through your holidays too.
Queer Eye is the Bomb
This sangria recipe was partly inspired by Queer Eye…yes the TV show. If you have a Netflix account, chances are you were watching this show over the summer. If you weren’t, WHATS WRONG WITH YOU?! I was watching Queer Eye over the summer and Antoni, their food and wine expert, taught one of their guys how to make sangria. He said that putting sugar onto the fruit macerates it which means making it softer. That’s how I started this sangria recipe. I cut up cranberries, persimmon, and grapefruit and then put 1/2 cup of sugar over the top. I decided to “supreme” the grapefruit (another lesson from Antoni) which means removing the flesh of the grapefruit, so you don’t get all the flesh if you try to eat the fruit.
The Wines in my Sangria
The wine portion of this holiday sangria recipe is made up of 2 wines: Malbec and Prosecco. Malbec because it’s a little tart, but you can also use Cab Savs if you want. Prosecco because I associate Prossecos with celebration. And the holidays are a time to celebrate! Celebrating the year and time with friends and family. This wine is also sweet which balances out the Malbec really well.
- 30 cranberries halved
- 2 persimmons cut into ½ inch pieces
- 2 grapefruits supreme
- ½ cup granulated sugar
- 4 cups red wine Malbec or Cabernet Sauvignon
- 4 cups Prosecco
- Put all the fruit in a large pitcher. Sprinkle the sugar over the top and mix everything together.
- Add in both wines and stir well.
- Put it in the refrigerator for at least 30 minutes if you want the flavors to blend together well.