We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Pumpkin Spice Sangria
Autumn 2024
Lighten up this refreshing, sparkling pitcher drink by choosing non-alcoholic apple cider or even sparkling apple juice to mix with the wine.
Makes 7 to 8 servings
1 (750 mL) bottle dry rosé wine, such as L’Orangeraie Rosé Pays D’Oc (LCBO 279661)
4 oz Infused Pumpkin Spice Syrup (recipe follows)
2 oz orange liqueur
Sliced autumn fruit, such as pear, apple, red grapes
2 cups (500 mL) sparkling apple juice or non‑alcoholic apple cider (or substitute a 473-mL can sparkling apple cider)
1. In a large serving pitcher, combine wine, syrup, liqueur and sliced fruits. Refrigerate for 15 to 30 minutes.
2. When ready to serve, add sparkling juice or cider, and gently stir.
3. Fill wineglasses with ice and top with sangria, adding fruit from pitcher to each glass.
Makes 7 to 8 servings
INFUSED PUMPKIN SPICE SYRUP
This syrup is richly amber-coloured and perfect for spirit-forward cocktails that are typically not opaque. Use a small, melon-size pie pumpkin— they have sweeter, tender flesh.
1 small pie pumpkin
1 cup (250 mL) cold water
1 cup (250 mL) cane or turbinado sugar
1 cinnamon stick
6 whole allspice berries, lightly crushed with back of knife
3 whole cloves
3 gratings whole nutmeg
2-inch (5-cm) piece fresh ginger, peeled and cut into coins
Pinch sea salt
Pinch white pepper
1 tsp (5 mL) vanilla extract
1. Preheat oven to 425°F (218°C).
2. Using a sharp peeler, peel the tough orange skin and any green bits off the pumpkin. Cut off the stem end then cut in half, scooping out the stringy flesh and seeds with a spoon; discard seeds or retain (see TIP 1). Cut pumpkin into wedges, then into chunks, about 1 inch (2.5 cm) square. Place on parchment on a sheet pan and bake for 20 minutes or until lightly browned, turning after 10 minutes.
3. While pumpkin is baking, in a small saucepan whisk cold water with sugar and heat over medium -low, until sugar is dissolved and mixture gently bubbles. Do not boil. Add spices, salt and pepper, then cook for up to 5 minutes longer, until slightly thickened. Remove from heat. Add vanilla and stir to combine.
4. Add cooked pumpkin chunks to warm syrup and cover saucepan. Infuse for at least 2 hours or overnight at room temperature.
5. Strain cooled, infused syrup through a fine-mesh strainer. Do not press on pumpkin chunks (this would make the syrup cloudy). Discard solids or retain (see TIP 2). Store syrup in a tightly closed glass bottle for up to 3 weeks and gently invert or agitate the bottle to mix before serving.
Makes 12 oz (1 1/2 cups/375 mL)
TIP 1 Make Pumpkin Spice Seeds by mixing 1/2 cup (125 mL) cleaned pumpkin seeds with 1/2 oz (15 mL) Infused Pumpkin Spice Syrup and a drizzle of melted butter. Spread them on parchment paper on a sheet pan and bake in a 350°F (177°C) oven for 30 minutes or until browned and crispy, turning every 10 minutes. Cool and store in a dry, sealed contained for up to 1 day.
TIP 2 After infusing, retain the syrup-soaked, spicy pumpkin chunks to stir into a loaf-cake or muffin batter.
