Christmas Punch is just about the easiest thing you’ll make this holiday. Mix together the juices, stir in the ginger ale, add some garnishes, and everyone’s refreshed!

Christmas Punch Ingredients

This Christmas punch has the easiest list of ingredients:

• Cranberry-pomegranate juice – Tart, juicy, Christmassy, kind of a must. Substitute cranberry juice + pomegranate juice if necessary.
• White grape juice – For sweetness and irresistible flavor
• Orange juice – Because it’s delicious, and it turns the whole thing the perfect shade of pinkish-red
• Ginger ale – a must in punch! But feel free to sub in a lemon-lime soda if you prefer.
• Garnishes like fresh cranberries, sugared cranberries, rosemary (sugared rosemary or plain), orange slices, and pomegranate arils

I like Christmas Punch served ice cold, so I’ll mix up the juices then refrigerate – up to a few days! – and pull out the punch when it’s time to serve it. I’ll quickly stir in some also-ice-cold ginger ale and this festive non-alcoholic Christmas punch is served.

The fresh cranberries are 110% for looks and if you feel like they’re in the way, just keep ’em in the punch bowl or pitcher, but out of the glasses (especially if little kids are partaking!)

Still thirsty? Here are some more Christmas drinks:

• Hot Spiced Apple Cider has been my go-to for, gosh, decades now. I love to have some in the Crock Pot just waiting for company. Perfectly festive just the way it is or add a splash of rum for those that want it.
• Glühwein is red wine warmed with spices and citrus. Guaranteed to warm the adults in your group from their head to their toes.
• Vegan Eggnog is so easy and delicious you might not ever go back to the eggy version!
• Slow Cooker Rosemary-Cranbery Mulled Cider is rosy-red and so delicious.
• Slow Cooker Peppermint Lattes are perfect for waking up on Christmas morning.

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Christmas Punch

Both tart and sweet, this seasonal sipper is as refreshing and delicious as it is festive.

Course beverages

Prep Time 5 minutes minutes

Servings 12 cups

Calories 121kcal

Author Kare

Equipment

• 1 Punch bowl or large pitcher

Ingredients

For the punch:

• 4 cups cranberry-pomegranate juice 1 liter or 32 ounces; can substitute 3 cups cranberry juice + 1 cup pomegranate juice
• 4 cups white grape juice 1 liter or 32 ounces
• 2 cups orange juice 1/2 liter or 16 ounces
• 2 cups ginger ale 1/2 liter or 16 ounces; you can substitute a lemon-lime soda like Sprite

For the garnishes:

• Orange slices
• Fresh cranberries
• Pomegranate arils
• Rosemary fresh springs, or go for <a href="https://www.kitchentreaty.com/sugared-rosemary/">sugared rosemary</a> for extra sparkle

Instructions

• In a large punch bowl or pitcher, combine the chilled juices.
• Stir in the ginger ale right before serving.
• Add garnishes to punch, both in the punch bowl and after ladling/pouring into individual glasses.
• Add ice if desired (I like this punch ice cold).

Notes

Juice substitutes

Feel free to substitute other juices! Pineapple juice, apple juice, and plain cranberry juice are all delicious. 

Nutrition

Serving: 1cup | Calories: 121kcal | Carbohydrates: 30g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 9mg | Potassium: 236mg | Fiber: 0.3g | Sugar: 29g | Vitamin A: 127IU | Vitamin C: 29mg | Calcium: 22mg | Iron: 1mg

The post Christmas Punch appeared first on Kitchen Treaty.

I might be biased, but seriously, this Slow Cooker Black Bean & Mango Caribbean Chili is top-notch. I’ve made my share of chili recipes (and adore every single one of them, being a chili fiend and all) – but in my book, this one is right up there with the best of them. It’s just different enough to be special, yet familiar enough to qualify as serious comfort food.

What makes this vegetarian Caribbean chili so different? Well, it’s Caribbean! Okay, so it’s not actually Caribbean, but it’s infused with Caribbean-influenced goodness. Black beans and peppers, for one. And we’ve got mangoes, of course, along with (yup) golden raisins thrown in. Trust me. The fruit adds this wonderful sweet contrast that melds wonderfully with the savory components.

And then there are the familiar chili spices – chili powder, cumin, even some smoked paprika. But then we’ve got cinnamon and allspice. And it so, so works.

I never thought I could be quite so excited about chili, but seriously. New fave right here.

I’d like to thank my Crock Pot. I couldn’t have done it without you! And black beans – from scratch or canned. Oh, and mangoes! You’re the secret ingredient, my friend!

Okay, so I need to work on my acceptance speech.

(more…)

The post Slow Cooker Black Bean & Mango Caribbean Chili appeared first on Kitchen Treaty.

I worked long and hard on creating the BEST red sangria recipe and I’m finally ready to share it with you!

Table of Contents

• The Story Behind the Recipe
• Developing the Recipe for Red Sangria
• Red Wine Sangria Ingredients
• Adaptations & Variations
• How to Make It
• How to Serve Red Sangria
• How Long Does Red Sangria Last in the Fridge?
• What to Serve with Red Sangria
• More Sangria Recipes

• Jump to the Full, Printable Recipe

The Story Behind the Recipe

When we moved awhile back, we left behind a favorite restaurant – a small, local, Italian eatery. We’d split a dreamy brick-oven quattro formaggi pizza – the perfect size for the two of us – and, buoyed by the fact that we were saving so much money on our simple shared dinner, we’d often splurge on a drink or two as well. My favorite? Their red sangria, a Spanish beverage. But being that we were in an Italian restaurant, their red sangria had a decidedly Italian influence (namely, orange!)

It was ruby red, earthy, fruity but not too sweet. Most memorably, it was clearly spiced with something I couldn’t quite put my finger on. Cloves? Allspice? Cinnamon? Maybe. I decided to start fishing for the recipe – or at least try to score a few hints – but man. They were seriously tight-lipped about their sangria.

I played dumb with a new waiter, pointing at the menu and asking, “Hmm. This sangria looks good. What’s in it?” I got some sort of generic answer. “Red wine. And … stuff.” I asked a waitperson who knew us well, but she was loyal to the restaurant. She offered just about the same amount of info – that is, nada.

When a friend’s son began working there, I thought maybe I finally had an in. A few weeks later, he reported back with something along the lines of the fact that the owner was indeed very secretive about his sangria recipe. No info.

Whatever man!

Developing the Recipe for Red Sangria

For this recipe, I ventured a tiny bit from the classic formula by skipping the sugar (I like to make up for it by adding ginger beer – plenty sweet – right before drinking) and – my secret weapon and I now suspect also the restaurant owner’s – a spoonful of allspice. The allspice adds a wonderful warm, spicy, and seasonal note along with the orange and apples, making for a glorious overall sangria indeed.

When I took my first sip of this red wine sangria, I practically did a fist pump. Or maybe I actually did – no “practically” about it. This stuff was very, very close to my restaurant fave. But I’m not going to keep my recipe a secret!

Red Wine Sangria Ingredients

The elements of red sangria are citrus (usually orange or lemon), maybe some apples, a fruity (but not too sweet) red wine, some sugar, and possibly some brandy or other liqueur. Simple, delicious.

For this red sangria recipe, we have:

• Red wine – A fruity yet somewhat neutral, dry red wine is the best in traditional sangria. You want it to be lower in tannins (so no Cabernet Sauvignon). Other great red wines for sangria are: Tempranillo, Rioja, Pinot Noir or red blends that are on the drier side. No need to spend a lot of money, here! A $10-$20 bottle will do you just fine.
• Orange juice – This helps your red sangria have that unmistakably juicy, fruity taste. Use fresh squeezed or bottled. Both are excellent!
• Fruit – apples, oranges, and red grapes. The grapes are optional but SO GOOD!
• Allspice – Whole allspices are the secret ingredient for a warm, slightly spiced traditional red sangria.
• Brandy
• Triple sec
• Ginger beer – A nice, zesty ginger beer is my favorite. Ginger ale or lemon-lime soda will also work. I also like sparkling water but the result is definitely less sweet. If you like a less-sweet sangria, this is the option for you, or you can start with a sweeter wine, or even add a little simple syrup to adjust the sweetness to your liking right before serving.

Adaptations & Variations

• If you’d rather leave out the ginger beer, I suggest stirring a spoonful or two of sugar into your sangria, to taste.
• Feel free to add whatever fruit you like! Lemons add a nice bright note (though they’re not really munchable). Berries, plums, pears, pineapple, and mango are all delicious!

How to Make It

It’s easy! Just add the ingredients (except the ginger beer) to a pitcher, stir, and chill for at least 4 hours.

How to Serve Red Sangria

Pull out a few pieces of fruit and add them to a glass. Remove any allspice if you prefer. Pour sangria in about 3/4 full, then top off with your carbonated beverage.

How Long Does Red Sangria Last in the Fridge?

Without the ginger beer, red sangria will last in the fridge for up to 4 days. Once you add the carbonated beverage, the bubbles will only last for so long, so add those when serving.

What to Serve with Red Sangria

• Moroccan Spiced Almonds
• Olive Hummus
• Grilled Vegetable Sandwiches

More Sangria Recipes

• Apple Sangria – One of my absolute faves! Juicy red sangria with apples and spices.
• Strawberry Sangria
• Summer Sangria
• Apple Cider Sangria
• Pear Sangria
• Spiced Sangria
• Watermelon Sangria
• Mason Jar Sangria
• Margarita Sangria

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Classic Red Sangria Recipe

Full-of-flavor red wine sangria with apples, oranges, allspice, and brandy. A splash of zesty ginger beer tops it off. Beware, this goes fast!

Prep Time 4 hours hours 10 minutes minutes

Servings 4 servings

Calories 449kcal

Author Kare

Ingredients

• 750 ml dry red wine 1 bottle
• 1 cup orange juice
• 1 large or 2 small apples cored and cut into chunks
• 1 medium navel orange sliced
• 1 cup red grapes optional
• 1 teaspoon whole allspice
• 3/4 cup brandy
• 1/2 cup Triple Sec
• 2 12-ounce bottles ginger beer*

Instructions

• To a large pitcher, add all ingredients except for the ginger beer. Seal or cover tightly and refrigerate for at least 4 hours or up to 10 hours. Scoop out a few pieces of fruit and add it to your glass, picking out the allspice if you prefer. Pour the sangria into the glass to about 3/4 full. Top off with ginger beer and stir gently to mix. And now the best part: serve and drink!

Notes

Wine notes: A fruity yet somewhat neutral, dry red wine is the best in traditional sangria. You want it to be lower in tannins (so no Cabernet Sauvignon). Other great red wines for sangria are: Tempranillo, Rioja, Pinot Noir or red blends that are on the drier side. No need to spend a lot of money, here! A $10-$20 bottle will do you just fine.

* A nice, zesty ginger beer is my favorite. Ginger ale or lemon-lime soda will also work. I also like sparkling water but the result is definitely less sweet. If you like a less-sweet sangria, this is the option for you, or you can start with a sweeter wine, or even add a little simple syrup to adjust the sweetness to your liking right before serving.

Nutrition

Calories: 449kcal | Carbohydrates: 39g | Protein: 1g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 6mg | Potassium: 327mg | Fiber: 3g | Sugar: 28g | Vitamin A: 254IU | Vitamin C: 52mg | Calcium: 35mg | Iron: 0.5mg

The post Classic Red Sangria Recipe appeared first on Kitchen Treaty.

This cranberry sauce with orange juice, orange zest, and maple syrup calls for just 5 ingredients and takes less than 30 minutes to make. Whip it up early and freeze it for the feast!

Table of Contents

• The Story Behind the Recipe
• What Does Orange Maple Cranberry Sauce Taste Like?
• Ingredients
• How to Make Cranberry & Orange Sauce
• Tips for Success
• How to Store Cranberry Sauce & Freeze Ahead
• More Cranberry Sauce Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Every year, one of the first things I make for the big Thanksgiving feast is cranberry sauce. For one, I usually like to create a new Thanksgiving recipe or two for here on the blog. 

But also, homemade cranberry sauce freezes perfectly, so it’s a super easy thing to make weeks (or even months!) ahead of time, then I freeze it and forget about until Thanksgiving.

This year, I thought I’d try something a little different – a delicious, maple-sweetened cranberry sauce with orange juice. See, I’ve gotten to the point to where I rarely use granulated sugar any more, instead sweetening my recipes with pure maple syrup or honey. I know that syrup and honey are still sugar – just different kinds of it – but I feel better using more natural forms as opposed to the refined stuff.

Conveniently, pure maple syrup is so quintessentially “fall” that it goes perfectly in a myriad of seasonally appropriate recipes. Like: Orange Maple Cranberry Sauce!

What Does Orange Maple Cranberry Sauce Taste Like?

You actually can’t really taste much of the maple syrup in this recipe – just a hint. Part of the reason is because cranberries have such strong flavor that they overpower any maple subtleties. The other reason is that I use Grade A syrup, which is much lighter than the more-intense and much more flavorful Grade B. So keep that in mind if you make this cranberry sauce recipe.

The orange and the cinnamon, on the other hand, you can definitely taste – though not in an overpowering way. Orange zest and juice highlight the best of the cranberries. Meanwhile, simmering the sauce with a stick of cinnamon adds another festive note.

Ingredients

• Cranberries – You’ll find them in the produce section of most grocery stores. Tip: Buy them as early as possible! The last couple of years, they’ve sold out in my area. You can even freeze the cranberries ahead of time until you’re ready to make your cranberry and orange sauce.
• Pure maple syrup – I tend to use Grade A for more subtle maple flavor.
• Orange juice and zest – The natural sweetness and citrus flavors of orange goes perfectly with cranberries in this orange cranberry sauce recipe. I recommend using a microplane zester to make quick work of zesting your orange. Then just cut it in half and juice it!
• Water
• Cinnamon stick – I like how a simmering this orange cranberry sauce with a cinnamon stick adds lovely cinnamon flavor without the grittiness you can get from ground cinnamon.

How to Make Cranberry & Orange Sauce

Homemade cranberry sauce is SO easy to make! Just add the ingredients to a medium saucepan and simmer until the berries have burst and a thick, rich chunky sauce has formed. Taste and add more sweetener if you like, remove the cinnamon stick, and serve!

Tips for Success

• Tips for zesting the orange: Use a microplane zester to finely grate off the peel all around the orange. Take care not to take off only the first layer and avoid the white pith (which can make the sauce bitter). If you don’t have a microplane zester, use a vegetable peeler to remove the peel, take off any of the white pith, and mince it finely.
• Start with 1/3 cup pure maple syrup, then add more at the end of you want more sweetness. Cranberries can vary in tartness/sweetness, so the amount of sweetener can be tricky to dial in exactly in a recipe.

How to Store Cranberry Sauce & Freeze Ahead

Make it now, freeze it for later. That’s the very best thing about homemade cranberry sauce – other than the fact that it tastes incredible, of course!

Just cook it up, let it cool, and put it in an airtight container or storage bag. Store for up to 5 days in the fridge or freeze for up to 3 months (make sure you have a freezer safe container). To thaw, put it in the fridge overnight and it’ll be thawed by morning.

I hope this orange cranberry sauce is a hit at your Thanksgiving table! We’ve made this one for years and it’s always a winner.

More Cranberry Sauce Recipes

• Ginger Pear Cranberry Sauce
• Spiced Cranberry Sauce
• Raspberry Cranberry Sauce
• How to Make Cranberry Sauce
• Apple Cranberry Sauce

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Cranberry Orange Sauce

Sweetened with pure maple syrup and flavored with orange zest and juice, this easy homemade cranberry sauce recipe is a wonderful addition to the holiday table! Orange and cinnamon add subtle seasonal flavors that make the cranberries shine.

Keyword cranberry and orange sauce, maple cranberry sauce, orange cranberry sauce, orange maple cranberry sauce

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 12

Calories 41kcal

Author Kare

Ingredients

• 3 cups cranberries 1 [12-ounce] bag; fresh or frozen
• 1/3 cup pure maple syrup + more if needed
• 1 tablespoon orange zest
• 1/2 cup fresh orange juice from two or three medium oranges
• 1/2 cup water
• 1 cinnamon stick 5-inch or two 3-inch

Instructions

• Rinse the cranberries. Discard any mushy or underripe berries and stems. 
• Place a medium-sized saucepan over medium heat and add the cranberries, 1/3 cup pure maple syrup, orange zest, orange juice, water, and cinnamon stick. Cook, stirring occasionally, until the mixture comes to a boil. Continue boiling over medium heat until the berries burst and break down, forming a sauce, 15-20 minutes. 
• Taste for sweetness. If it’s too tart, add more syrup – a tablespoon at a time – until the sauce tastes sweet enough for you. 
• Remove from the heat and let cool. Spoon into your serving container to serve or store in an airtight container, refrigerated, for 3-4 days. You can also freeze your cranberry sauce for up to 2 months – I do this every Thanksgiving! Just place the sauce in an airtight container or zipper freezer bag and transfer to the freezer. Move to the fridge to thaw about 24-48 hours before the big meal.

Notes

Storage/make-ahead:

Make it now, freeze it for later. That’s the very best thing about homemade cranberry sauce – other than the fact that it tastes incredible, of course!

Just cook it up, let it cool, and put it in an airtight container or storage bag. Store for up to 5 days in the fridge or freeze for up to 3 months (make sure you have a freezer safe container). To thaw, put it in the fridge overnight and it’ll be thawed by morning.

Nutrition

Serving: 1g | Calories: 41kcal | Carbohydrates: 10g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.004g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 2mg | Potassium: 62mg | Fiber: 1g | Sugar: 7g | Vitamin A: 38IU | Vitamin C: 9mg | Calcium: 14mg | Iron: 0.1mg

The post Cranberry Orange Sauce appeared first on Kitchen Treaty.

CONSUME WITH CAUTION.

There is something oh-so very drinkable – and almost weirdly addicting – about this slow cooker mulled wine. I don’t know if it’s the tart/sweet combo, the cinnamon, the cloves, the wine, the brandy, its ability to warm you from the inside out, the magic of the season, all of it together, or what, but it is very easy to drink.

Possibly too easy to drink.

Contrary to how I may have represented myself here, I really am not that much of a drinker. I like cocktails and wine (okay, and beer too) but most often, I stop at one – or half of one. Usually because, depending on the alcohol content, it’s put me half to sleep. Because I’m usually kind of lame. (Occasionally – like, once every couple of years – I will power through and keep drinking and then … well, hoo boy. And oy.)

But this slow cooker mulled wine, for some reason, compels me to keep sipping. And sipping. Others who have tried it have experienced the same thing. So: please, heed the warning.

A slow cooker might be a host/hostess’s very best friend in the kitchen, especially during the holidays – and especially when you’re serving a warm, seasonal drink like mulled wine. A Crock Pot filled with an irresistible warm-spiced drink, a collection of mugs, a ladle – they take up a little big of room on the counter, and that’s it. So easy when entertaining.

A fruity wine like Merlot or even a Zinfandel or jammy Cabernet Sauvignon will work best in this slow cooker mulled wine recipe. But nothing too sweet, please, which could easily take the cocktail from clink-worthy to cloying. If you’re not sure, just sure start off with less sugar, tasting and adding more until you’ve hit the right balance of (strangely addictive) tart/sweet.

More Warming Winter Cocktails

• Warm Vanilla Cinnamon Bailey’s Drink – so cozy!
• Gluhwein – hot mulled red wine. YUM.
• Hot Spiced Cider – so good with a splash of rum!

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Slow Cooker Cranberry-Orange Mulled Wine

Get toasty! Red wine simmers in the slow cooker along with orange, cinnamon, cranberries, and cloves. A couple of glugs of brandy add a nice little kick, too.

Prep Time 15 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 15 minutes minutes

Servings 6

Calories 211kcal

Author Kare

Ingredients

• 1 750 ml bottle of Merlot or another fruity (but not too sweet!) red wine such as Cabernet Sauvignon or Zinfandel
• 2 cups orange juice I either like squeezing my own or buying a 100% pure fresh-squeezed version
• 1 cup fresh or frozen whole cranberries rinsed and picked through
• 1/3 cup granulated sugar plus more to taste
• 1 medium orange I like to use an organic orange for recipes like this because it will be soaking in the beverage, peel and all
• 2 tablespoons whole cloves
• 2 3-inch cinnamon sticks
• 1/2 cup brandy
• Garnishes if desired: cinnamon sticks, orange slices, and/or fresh cranberries threaded onto a cocktail pick

Instructions

• Add wine, orange juice, cranberries, and sugar to a 3-quart or larger Crock Pot. Stir to help sugar begin to dissolve.
• Wash orange thoroughly and stud the orange with the cloves – just stick the cloves directly into the peel, pointy end first. I like to poke it all over with a toothpick first to make holes for the cloves.
• Add the clove-studded orange and the cinnamon sticks to the wine.
• Cook on low for 2 – 3 hours, or until the berries are tender. You can cook it for an hour or two longer if you wish, but take care that it doesn’t boil.
• Remove the orange and the cinnamon sticks, then VERY CAREFULLY pour the mulled wine through a fine-mesh sieve into a large heat-proof bowl. Using the back of the spoon, press on the cranberries to get all of the juices into the bowl. A berry or two may burst, so watch out!
• Return wine to the Crock Pot and stir in the brandy. Taste and add additional sugar until it’s just sweet enough. I like it just past the pucker point; you may prefer a sweeter mulled wine.
• Ladle into mugs and serve with a cinnamon stick, an orange slice, and/or fresh cranberries pushed onto a cocktail stick, if desired.
• Keep your Crock Pot on the “warm” setting to keep the wine nice and hot. If your Crock Pot doesn’t have a warm setting, try alternating between “low” and off.

Notes

A Crock Pot with a “warm” setting tends to work best for this recipe. Crock Pots do vary, but I’ve found if I keep it on low for more than three hours, it will boil – and you want to avoid boiling as it will burn off the alcohol.

Refined Sugar Free Option

Use pure maple syrup in place of the granulated sugar.

Nutrition

Serving: 8ounces (1 cup) | Calories: 211kcal | Carbohydrates: 19g | Protein: 1g | Sodium: 7mg | Fiber: 1g | Sugar: 14g

The post Slow Cooker Cranberry-Orange Mulled Wine appeared first on Kitchen Treaty.