Ginger-Cardamom Red Wine Sangria Recipe

• 1 1/2 ounces (40g) peeled ginger root (about one 4 1/2-inch knob)
• 2 tablespoons (30ml) water
• 1/3 cup (65g) sugar
• 20 green cardamom pods
• 2 1/4 cups (540ml) red wine
• 1 cup (240ml) fresh orange juice (from 3 to 4 oranges)
• 1/2 cup plus 1 tablespoon (135ml) sweet vermouth (such as Carpano Antica)
• 1 batch Ginger-Cardamom Syrup
• Chilled seltzer or club soda (optional)
• Candied ginger, for garnish (optional)

1. If using a juicer, juice ginger (yields will vary), then measure out 2 tablespoons (30ml) fresh ginger juice and mix with water. Proceed to step 2. If using an immersion blender, chop ginger roughly, then add to blender jar with water and blend thoroughly. Strain through a fine-mesh strainer; mixture should yield 4 tablespoons (60ml) ginger liquid.
2. In a small saucepan, combine ginger liquid and sugar. Warm over medium heat, stirring until sugar dissolves, removing from heat as soon as sugar dissolves; do not let boil. Add cardamom pods, cover, and let cool. Refrigerate at least 2 and up to 10 hours.
3. Add wine, orange juice, and sweet vermouth to a pitcher. Strain Ginger-Cardamom Syrup into pitcher and stir to mix. Serve immediately or refrigerate up to 2 hours.
4. To serve, fill wine glasses with ice. Add sangria and top with seltzer or club soda if desired. Garnish each glass with candied ginger if desired.

ginger root, water, sugar, green cardamom, red wine, orange juice, sweet, batch ginger, seltzer, candied ginger

Taken from www.seriouseats.com/recipes/2016/06/red-wine-sangria-ginger-cardamom-recipe.html (may not work)