Ginger-Cardamom Red Wine Sangria Recipe

By
Maggie Hoffman
Maggie Hoffman is a contributing writer at Serious Eats.
Maggie Hoffman
Maggie Hoffman is a longtime food and drink expert whose recipes and cocktail-making tips can be found on her newsletters What to Drink and The Dinner Plan. She is the author of  The One-Bottle Cocktail and Batch Cocktails, both published by Ten Speed Press.
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Updated August 29, 2018
20160601-ginger-cardamom-sangria-2.jpg
Photograph: Vicky Wasik

This sangria, inspired by the one served at Donostia in New York City, is rich and flavorful, almost like a chilled mulled wine. The secret is a one-two punch of fresh ginger and cardamom, and mixing in fresh orange juice instead of filling your pitcher with chunks of fruit. Use whatever red wine you have on hand: Spanish Tempranillo is fitting, but any bold red will do. Carpano Antica sweet vermouth is our pick for boosting the sangria's berry flavor.

Recipe Details

Ginger-Cardamom Red Wine Sangria Recipe

Active 20 mins
Total 2 hrs 20 mins
Serves 8 servings
Cook Mode (Keep screen awake)

Ingredients

For the Ginger-Cardamom Syrup:

  • 1 1/2 ounces (40g) peeled ginger root (about one 4 1/2-inch knob)

  • 2 tablespoons (30ml) water

  • 1/3 cup (65g) sugar

  • 20 green cardamom pods

For the Sangria:

  • 2 1/4 cups (540ml) red wine

  • 1 cup (240ml) fresh orange juice (from 3 to 4 oranges)

  • 1/2 cup plus 1 tablespoon (135ml) sweet vermouth (such as Carpano Antica)

  • 1 batch Ginger-Cardamom Syrup

  • Chilled seltzer or club soda (optional)

  • Candied ginger, for garnish (optional)

Directions

  1. To Make the Ginger-Cardamom Syrup: If using a juicer, juice ginger (yields will vary), then measure out 2 tablespoons (30ml) fresh ginger juice and mix with water. Proceed to step 2. If using an immersion blender, chop ginger roughly, then add to blender jar with water and blend thoroughly. Strain through a fine-mesh strainer; mixture should yield 4 tablespoons (60ml) ginger liquid.

  2. In a small saucepan, combine ginger liquid and sugar. Warm over medium heat, stirring until sugar dissolves, removing from heat as soon as sugar dissolves; do not let boil. Add cardamom pods, cover, and let cool. Refrigerate at least 2 and up to 10 hours.

  3. To Make the Sangria: Add wine, orange juice, and sweet vermouth to a pitcher. Strain Ginger-Cardamom Syrup into pitcher and stir to mix. Serve immediately or refrigerate up to 2 hours.

  4. To serve, fill wine glasses with ice. Add sangria and top with seltzer or club soda if desired. Garnish each glass with candied ginger if desired.

Special Equipment

Immersion blender or juicer, fine-mesh strainer, small saucepan, 40-ounce pitcher

This Recipe Appears In

Nutrition Facts (per serving)
130Calories
0gFat
16gCarbs
0gProtein
×
Nutrition Facts
Servings: 8
Amount per serving
Calories130
% Daily Value*
Total Fat 0g0%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 5mg0%
Total Carbohydrate 16g6%
Dietary Fiber 0g0%
Total Sugars 12g
Protein 0g
Vitamin C 16mg78%
Calcium 11mg1%
Iron 0mg3%
Potassium 166mg4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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