Fermented Foods at Every Meal by Hayley Barisa Ryczek

Author:Hayley Barisa Ryczek
Language: eng
Format: epub, pdf
Publisher: Rockport Publishers
Published: 2016-09-05T16:00:00+00:00

Spiced Apple Cranberry Kombucha Sangria

YIELD: 3 QUARTS (2.8 L)

First used in Portugal and Spain, sangria is now a popular party drink everywhere. It adds festive flair to every celebration. In some cultures, sangria symbolizes passion and vitality, and with one sip of this recipe, you’ll see why. Make this sangria the day before to let the flavors mesh.

2 oranges, sliced into thick rounds

6 whole cloves

1 bottle (750 ml) of white wine

3 apples, cut into thin wedges

2 cinnamon sticks

1 cup (100 g) fresh or frozen cranberries

1 cup (235 ml) apple cider

1/2 cup (120 ml) unsweetened cranberry juice

1/4 cup (60 ml) brandy

1/4 cup (85 g) raw honey

4 cups (950 ml) (See Kombucha Soda)

Stud the orange slices with the cloves by sticking the oranges with a toothpick to create a hole and then stuffing the point of a clove into it. Keep a few clove-studded orange slices aside for garnish. (Don’t be tempted to use more cloves, or the flavor might overwhelm the sangria.)

Add the oranges, white wine, apples, cinnamon sticks, cranberries, apple cider, cranberry juice, brandy, and honey to a large pitcher or punch bowl. Give it all a good stir until the honey is dissolved. Allow it to sit for several hours or overnight in the refrigerator to let the flavors come together.

To serve, pour into glasses, taking some of the fruit for each glass. Top each glass with a generous splash of Kombucha soda and give it a stir. Garnish with a clove-studded orange slice.

NOTE: For a nonalcoholic version, omit the wine and brandy and use additional apple cider.

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