Winter Sangria (non-alcoholic!!)
I put tea in my sangria!
And it’s delish!
The key = you roast the fruit.
It’s a completely brilliant idea and I absolutely didn’t think of it myself. I saw this winter sangria recipe and was like yessss. I mean, when you roast fresh tomatoes they turn into completely delicious little caramelized balls of love. So it only makes sense that the same thing happens when you roast any fruit…it makes it even more delish.
If you’re thinking, so you’re saying you’re sure tomatoes are a fruit then and not a veg? No, what I’m saying is I don’t care.
So today there are so many cranberry recipes for you to try before Christmas. You’ve got 7 days. Ready go. I mean, you could make these after Christmas, but let’s make them all before Christmas. Sounds like a good time to me. Here we go…
Cranberry Chocolate Protein Cookies from Hummusapien
Cranberry Clementine Salsa from The Lean Green Bean
Cranberry Kale Salad with Roasted Pecans and Feta from The Roasted Root
Cranberry Orange Thumbprint Cookies from Making Thyme for Health
No Bake Berry Bliss Bites from The Big Man’s World
So if you’re looking for a non-alcoholic drink for the holiday that is actually just a wannabe real sangria, THIS drink is for you.
The longer you soak the caramelized fruit the better AND if you can find blood oranges at your grocery store, definitely buy those and add them in.
Non-alcoholic Winter Sangria
Yield: 8, 8oz glasses
Prep Time: 20 minutes (+2 hour chill time)
Cook Time: 40 minutes
Total Time: 1 hour (+2 hr chill time)
Ingredients:
2 oranges, sliced
2 grapefruits, sliced
1 cup cranberries
16 oz pomegranate juice
1 cup orange juice
2 chai tea bags
2, 12 oz cans grapefruit flavored sparkling water (I used LaCroix)
garnish: anise stars, cinnamon sticks, fresh cranberries
Directions:
Preheat oven to 400ºF. On a baking sheet, place sliced oranges, sliced grapefruit and cranberries. Bake for 30-40 minutes, or until cranberries burst and caramelize a bit. Meanwhile, boil pomegranate juice and orange juice. Once boiling, pour over chai tea bag. Steep for 5 minutes. Remove tea bags. Add in caramelized fruit and let sit in the fridge for at least 2 hours or overnight. Fill a glass half full of the sangria mix and fill the rest of the glass with grapefruit sparkling water. Garnish with anise stars, cinnamon sticks and fresh cranberries.
inspired by The Kitchn and The Artful Desperado
