Dec. 20th is National Sangria Day: Winter Sangria Recipes

Sangria is usually synonymous with summer but December 20th is National Sangria Day so who are we to argue with a little Spanish tipple? Since it’s freezing throughout the country (even needing an extra layer of clothing here in L.A.), we thought spicy, winter sangria recipes would be most appropriate to celebrate the holiday.

Adapted from Imbibe Magazine’s Mulled Wine recipe, this is like liquid fruitcake since we’re substituting the wine and using the organic EPPA sangria chock full of fruit juice:

Mulled Sangria

1 bottle of EPPA (Whole Foods carries it, find other stores here)
2 sticks cinnamon
5–6 whole cloves
1/2 tsp. ginger root, coarsely grated
1/2 tsp. nutmeg, coarsely grated
5 pods cardamom, cracked
Zest of half an orange or lemon
1/2 cup brown sugar (maple syrup, agave syrup or honey can also be used)
1/4 cup brandy
Garnish: lemon wedge

Wrap the spices and citrus zest in a large piece of cheesecloth, approximately 12 inches square, tying a knot to seal the bundle. Place the spice sack in non-reactive pot. Pour the sangria into the pot and add the brandy. Simmer over low heat, stirring occasionally. When the mixture is warm, stir in the sugar, syrup or honey. Don’t let the mulled sangria boil, or you risk cooking out the flavors. Leave over low heat for about 30 minutes while the flavors meld. Continue stirring occasionally. When the liquid is steaming lightly, it is ready to serve. Ladle into warm mugs. Have lemon wedges and extra sugar on hand so guests can squeeze in extra acidity if they want to cut the sweetness or add more sugar to indulge a sweet tooth.

Dust off that crock pot or simply borrow your mom’s for this winter sangria recipe courtesy of EPPA (pronounced eh-pah).

The EPPA-phiany

1 Bottle Eppa Sangria
1 Red or green sweet apple
¼ Cup of premium gold rum
1/3 Cup honey or sugar
3 Cinnamon sticks
8-20 Cloves
½ tsp Ground Ginger
Pinch of Nutmeg

Combine ingredients in a large pot or slow cooker. Gently warm on low to medium heat (avoid boiling), for 20-25 minutes, stirring occasionally until the honey/sugar dissolves and ingredients have been well blended. Ladle the mulled sangria and diced apples into mugs (leave seasonings behind) and enjoy! Makes 4-6 servings.

Fun Facts about Sangria

• Sangria was invented roughly 2,000 years ago in the Iberian Peninsula (the spices/wine were a way to kill bacteria in drinking water).
• In Spain, it’s most commonly made with red wine, while in Catalonia it’s created with white or sparkling wines.
• Originally this sweet alcoholic beverage was served by the Portuguese peasants who named it sangria from the Portuguese noun sangre that means blood.
• Most food historians agree that some version of sangria was introduced to the Americas in the early 1800s.
• Official accounts place the US introduction to sangria at the 1964 New York World’s Fair; served at the Pavilion of Spain from the Taberna Madrid kiosk.

About EPPA SupraFruita Sangria

It’s fun to make your own sangria, but sometimes, it’s just nice to know you can pick some up as a creative drink to bring to a party. Also, EPPA makes a great base if you’d like to add your own fruits or spirits to it as well.

It’s the only ready-made organic sangria on the market and made with antioxidant-rich superfoods to boot. For more about EPPA’s superfood ingredients and more sangria recipes, head here.

Happy National Sangria Day!!!

Headline photo by HardlyHousewives.com