So I’m back from Florida and it is COLD. I’m a wimp, I know. But a week ago, I was snorkeling in the Gulf. In November! I got a sunburn! I slept with the windows open! I am NOT a winter person! The husband vetoed my suggestion that I telecommute from Florida this winter. **sigh**
So on my return weekend, I threw together an Indian-inspired lamb stew. I guess the CGP was in the mood for lamb, because three hefty shoulder steaks were waiting in the fridge when I returned (he came back a few days before me). But this was just the thing to let simmer on the stove for a couple of hours for supplemental heat :). The curry powder I used had a little spice to it, so I knew I needed an accompaniment with some body — hence a sangria rather than a wine. A basic white or prosecco would have been lost against this gamey, seasoned stew, and a red wine just wouldn’t have been thirst-quenching. So I reached into the larder and threw this one together — no complaints from you-know-who.
Seasonal Sangria
Serves 4
1/2 cup water
1/2 cup sugar
1 cinnamon stick
5 cloves
5 peppercorns
1 medium apple, cored and chopped
1/4 cup fresh cranberries (heaping)
1/4 cup apple jack
2 tablespoons ginger liqueur
1 bottle dry white wine, chilled
1 can ginger ale, chilled
Prepare your spiced syrup: Boil the water in a 2-cup pyrex cup in the microwave. Add the sugar carefully and stir to dissolve. Add the cinnamon stick, cloves, and peppercorns and let cool to room temperature. Remove the cloves and peppercorns. Refrigerate until ready to use.
Put the apples and cranberries in a large pitcher. Add the applejack, ginger liqueur, and 1/4 cup of the spiced syrup. Throw that cinnamon stick in too. Let the fruit marinate for an hour or two. If your kitchen is cool — the countertop should be fine. If you are still wearing shorts, you should probably refrigerate it.
Just before serving, add the chilled white wine and the chilled ginger ale. Stir gently. Serve over ice, garnished with an apple chunk and a cinnamon stick. Try to keep the cranberries in the pitcher — they impart a bit of tartness but are mostly there for color. They are pretty much indigestable, even after the brandy marinade.
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Applejack: Laird’s Applejack is a blend of apple brandy and neutral spirits. It is less expensive than 100% apple brandy but still retains the apple essence. You could substitute another brandy for the applejack.
Domaine de Canton Ginger Liqueur: I adore this! It is absolutely killer in hot chocolate. If you didn’t want to buy this, add some ginger slices with the cinnamon and spices in the syrup. Discard along with the cloves and peppercorns. Additional brandy optional 
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What to do with the cranberries in the bottom of the pitcher at the end? Dump them in a saucepan with the rest of the bag of cranberries, the rest of the spiced syrup, the cinnamon stick, and some extra sugar. A bit of water too. Heat over medium until the berries start to pop. Taste for balance — add a little lime juice if too sweet. Any apple chunks left? Throw them in too. Their natural pectin will help the cranberry sauce set up a little firmer.