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!
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
Whole nutmeg seeds, grated
Bow Hill frozen blueberries, rinsed with cold water
Dry sparkling wine
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:
- Pour into a crockpot on medium heat and serve in holiday mugs as mulled wine topped with whipped cream and grated nutmeg.
- Cool in refrigerator, ladle over ice and top with 1-2 ounces dry sparkling wine, frozen blueberries, and an orange slice.
Products Featured in this Recipe
The pure juice from a blend of Rubel and Jersey blueberries harvested from bushes planted in 1947; a distilled essence of the true blueberry. Served by four James Beard Award winning chefs...
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