‘Tis the sea­son for en­ter­tain­ing

Waterloo Region Record - - Real Estate - www.news­canada.com

(NC) San­gria is of­ten rel­e­gated to sum­mer­time pa­tios, but this make-ahead pitcher drink is equally per­fect for win­ter en­ter­tain­ing. Sweet-tart pomegranate juice and warm win­ter spices add fes­tive flavour, and de-al­co­holized red wine makes this a great non-al­co­holic op­tion. “Spruce up this mock­tail with sprigs of basil or fresh mint for an ex­tra pop of colour and fresh­ness,” sug­gests Michelle Pen­nock, ex­ec­u­tive chef for the Pres­i­dent’s Choice Test Kitchen. “These small touches add bright tast­ing notes that get your guests’ senses tin­gling and set the stage for your event.”

Non-Al­co­holic Spiced San­gria

Prep time: 15 min­utes Cool time: 2 hours Serves: 8


- 1 cup (250 mL) gran­u­lated sugar - 1/2 tsp (2 mL) cin­na­mon - 1/4 tsp (1 mL) each ground all­spice and ground cloves - Pinch (0.5 mL) ground nut­meg - 1 navel or­ange (peel on), thinly sliced into rounds - Half lemon (peel on), thinly sliced into rounds - 1 bot­tle (750 mL) PC Red De-Al­co­holized Wine with Nat­u­ral Flavour, chilled - 2 cups (500 mL) 100% pomegranate juice - 1 cup (250 mL) pulp-free or­ange juice - 1/4 cup (50 mL) frozen pomegranate ar­ils


1. Bring sugar, cin­na­mon, all­spice, cloves, nut­meg and 1 cup wa­ter to a boil in small saucepan over medium-high heat. Cook, stir­ring of­ten, un­til sugar is dis­solved; about 2 min­utes. Re­move from heat; let cool 30 min­utes. Re­frig­er­ate syrup un­til chilled; about 30 min­utes. 2. Stir to­gether or­ange, lemon, 1 cup wine, pomegranate juice, or­ange juice and ¼ cup syrup in 3-L (12 cup) pitcher. Cover and re­frig­er­ate one hour or up to 12 hours. 3. Stir in frozen pomegranate ar­ils and re­main­ing wine. Di­vide among wine glasses filled with ice.

Chef’s tip: You’ll make more of the spiced syrup than you need for one batch of this san­gria. Re­frig­er­ate the re­main­ing syrup in an air­tight con­tainer or jar for up to one month and use in your favourite cock­tails and mock­tails, or as a dress­ing for fruit salad. Nutri­tional in­for­ma­tion per serv­ing: Calo­ries 100, fat 0 g, sodium 10 mg, car­bo­hy­drate 24 g, fi­bre 1 g, sug­ars 20 g, pro­tein 1 g. (NC) This ex­tra-fes­tive twist on a Moscow mule is sure to spice up your hol­i­day party. Flavoured with the zing of gin­ger beer, notes of caramel and vanilla from bour­bon, and bal­anced by the sweet­ness of ap­ple cider, it strikes a per­fect bal­ance. “To make your drink look as good as it tastes, try gar­nish­ing with ac­cents such as crys­tal­lized gin­ger,” sug­gests Michelle Pen­nock, ex­ec­u­tive chef for the Pres­i­dent’s Choice Test Kitchen. “This small step brings the drink to the next level.”

Maple Bour­bon Cider Mule

Prep time: 5 min­utes Serves: 1


- 1/3 cup (75 mL) hon­ey­crisp sweet ap­ple cider - 2 tbsp (25 mL) bour­bon (1 oz) - 4 tsp (20 mL) pure maple syrup - 1 tsp (5 mL) fresh lime juice - 1/4 cup (50 mL) gin­ger beer - 1 slice crys­tal­lized gin­ger (op­tional)


1. Fill cock­tail shaker half­way with ice. Add ap­ple cider, bour­bon, maple syrup and lime juice. Cover and shake vig­or­ously 15 to 20 sec­onds. 2. Strain into PC Stem­less Red Wine Glass filled with ice. Top with gin­ger beer. Thread crys­tal­lized gin­ger onto wooden cock­tail skewer (if us­ing); place in glass.

Chef’s tip: Leave out the bour­bon for a non-al­co­holic ver­sion. Nutri­tional in­for­ma­tion per serv­ing: Calo­ries 220, fat 0 g, sodium 10 mg, car­bo­hy­drates 39 g, fi­bre 0 g, sug­ars 36 g, pro­tein 0 g.

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