Spicy Apricot Sangria Recipe

Spicy Apricot Sangria Recipe
Spicy Apricot Sangria Recipe photo by Taste of Home
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Spicy Apricot Sangria Recipe

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This sweet-tart fruit punch is scented with cinnamon, allspice and cloves, which makes it a fantastic beverage for winter and fall. If you like use, 1 medium red-skinned apple and 1 medium green-skinned apple for even more color.—Tina Bellows, Racine, Wisconsin
MAKES:
7 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
7 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 3 cinnamon sticks (3 inches)
  • 10 whole allspice
  • 10 whole cloves
  • 6 cups apricot nectar
  • 1 cup water
  • 1/2 cup lemon juice
  • 2 cups ginger beer, chilled
  • 1 large apple, cubed
  • 1 large pear, cubed
  • 1 medium orange, sliced
  • 1 medium lemon, sliced
  • Fresh mint leaves, optional

Directions

Place the cinnamon, allspice and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag.
Place the apricot nectar, water, lemon juice and spice bag in a large saucepan. Bring to a boil. Remove from the heat; cover and steep for 5 minutes. Transfer to a pitcher. Cover and refrigerate at least 3 hours. Discard spice bag.
Just before serving, add the ginger beer, fruits and, if desired, mint leaves. Yield: 7 servings.
Originally published as Spicy Apricot Sangria in Taste of Home Christmas Annual Annual 2011, p97

Nutritional Facts

1 cup: 187 calories, 0 fat (0 saturated fat), 0 cholesterol, 12mg sodium, 49g carbohydrate (43g sugars, 3g fiber), 1g protein.

  • 3 cinnamon sticks (3 inches)
  • 10 whole allspice
  • 10 whole cloves
  • 6 cups apricot nectar
  • 1 cup water
  • 1/2 cup lemon juice
  • 2 cups ginger beer, chilled
  • 1 large apple, cubed
  • 1 large pear, cubed
  • 1 medium orange, sliced
  • 1 medium lemon, sliced
  • Fresh mint leaves, optional
  1. Place the cinnamon, allspice and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag.
  2. Place the apricot nectar, water, lemon juice and spice bag in a large saucepan. Bring to a boil. Remove from the heat; cover and steep for 5 minutes. Transfer to a pitcher. Cover and refrigerate at least 3 hours. Discard spice bag.
  3. Just before serving, add the ginger beer, fruits and, if desired, mint leaves. Yield: 7 servings.
Originally published as Spicy Apricot Sangria in Taste of Home Christmas Annual Annual 2011, p97

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