A twist on the traditional Spanish style wine punch. Perfect for holiday entertaining, this versatile recipe can be served hot as a mulled wine or over ice as a refreshing aperitif. The key is the festive flavor that comes from first making a quick and easy spiced simple syrup. Using cold pressed blueberry juice as the fruit component puts it over the top!  

INGREDIENTS

1 cinnamon stick

1 tablespoon coriander seed

1 cardamom pod

2 cups water

1 cup sugar

1 bottle (32-ounce) Organic Heirloom Blueberry Juice

½ cup brandy

½ cup Cointreau (triple sec)

2 bottles Pinot Gris

1 lemon, sliced

1 lime, sliced

1 orange, sliced

WARM VERSION

Whole nutmeg seeds, grated

Whipped cream

COLD VERSION

Bow Hill frozen blueberries, rinsed with cold water

Dry sparkling wine

DIRECTIONS

First, make a spiced simple syrup. In a large pan, toast spices until it just begins to smoke, add water and sugar. Stir and heat until boiling. Reduce heat and simmer for 10 minutes.

Remove from heat, add sliced citrus and allow to steep for 10 minutes. Add blueberry juice, wine, and liquor.

Now you can either:

1. Pour into a crockpot on medium heat and serve in holiday mugs as mulled wine topped with whipped cream and grated nutmeg.

or

2. Cool in refrigerator, ladle over ice and top with 1-2 ounces dry sparkling wine, frozen blueberries, and an orange slice.