Sangria Granita

The wine's flavor comes through intensely in this granita, so serve smaller portions

• 3/4 cup full-bodied red wine, such as Merlot or Cabernet 
• 1/4 cup plus 2 Tbs. granulated sugar
• 1/4 cup fresh orange juice
• 2 Tbs. fresh lemon juice

Combine the red wine, 1/2 cup water, and sugar in a medium saucepan. Bring to a boil over medium heat. Boil for 1 minute. Remove the pan from the heat and stir in the orange and lemon juice. Let cool.

Pour the wine mixture into a 9-inch-square shallow baking pan. This pan size works best ­because it provides a large surface area, a key point in speeding up the freezing process. To further hasten freezing, use a metal pan (metal conducts cold well).

Put the pan in the freezer and stir every 30 min., being sure to scrape the ice crystals off the sides and into the ­middle of the pan, until the mixture is too frozen to stir, about 3 hours, depending on the individual recipe and on how cold your freezer is (some granitas can freeze in as ­little as 1 hour). Use a large dinner fork to stir and scrape; the tines are perfect for breaking up ice crystals.

Cover the pan with plastic and freeze over­night. When ready to serve the granita, place a fork at the top of the dish and pull it toward you in rows, moving from left to right ­and rotating the pan as well. Scape up the shaved ice and fill your chilled glasses or bowls.

Molten Spiced Chocolate Cabernet Cakes

Individual warm chocolate cakes with molten centers are all the rage. This version includes a touch of spice and red wine.

• 4 oz. semi-sweet baking chocolate
• 1/2 cup (1 stick) butter
• 1 Tbs. Cabernet Sauvignon or other red wine
• 1 tsp. McCormick® Pure Vanilla Extract
• 1 cup confectioners' sugar
• 2 eggs
• 1 egg yolk
• 6 Tbs. flour
• 1/4 tsp. McCormick® Gourmet Collection Cinnamon, Saigon or 1/4 tsp. McCormick® Gourmet Collection Roasted Saigon Cinnamon
• 1/4 tsp. McCormick® Gourmet Collection Ginger, Ground
• 1/8 tsp. McCormick® Gourmet Collection Cloves, Ground (optional)

Tip:

Molten cakes prepared with Saigon Cinnamon will have a warm, flavorful cinnamon taste. Use Roasted Saigon Cinnamon for a robust, sweet-spicy cinnamon flavor.

Preheat oven to 425°F. Butter 4 (6-oz.) custard cups or soufflé dishes. Place on baking sheet.

Microwave chocolate and butter in large microwavable bowl on high 1 minute or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in wine, vanilla and confectioners' sugar until well blended. Stir in eggs and yolk. Stir in flour, cinnamon, ginger and cloves. Pour batter evenly into prepared custard cups.

Bake 13 to 15 minutes or until sides are firm but centers are soft. Let stand 1 minute. Carefully loosen edges with small knife. Invert cakes onto serving plates. Sprinkle with additional confectioners' sugar. Serve immediately.

 

Orange-Scented Mulled Wine

This traditional cold-weather drink is just what its name implies (to mull means to warm and spice): wine, usually red, infused with sugar, citrus, and spices, served warm. A seasonal clementine adds a sweet fruit note.Discover other cozy beverages with the help of our Drinks and Entertaining Guide.

• 10 cloves
• Three 3-inch cinnamon sticks
• 2 star anise
• 1 whole nutmeg, cracked with the side of a chef's knife into a few pieces
• 1 tsp. coriander seeds
• 1/2 tsp. whole black peppercorns
• Two 750-ml bottles or one 1.5-liter bottle medium- to full-bodied fruity red wine, such as Merlot, Shiraz, or Zinfandel
• 1 clementine or tangerine, washed and cut in half crosswise (seeded if necessary)
• 1/3 cup granulated sugar; more to taste
• 1/4 cup brandy
• 1 Tbs. Grand Marnier (optional
• 1/2 tsp. pure vanilla extract

Toast the cloves, cinnamon, star anise, nutmeg, coriander, and peppercorns in a medium (4-quart) saucepan over medium heat, stirring occasionally, until aromatic, 1 to 2 minutes. Transfer the spices to a 6x6-inch piece of cheesecloth and set the pan aside to cool slightly. Gather the corners of the cheesecloth and tie with butcher’s twine to make a sachet.

Put the wine, clementine, and sugar in the slightly cooled pan along with the sachet. Heat the wine mixture uncovered over low heat for 1 hour to infuse it with the spices. Do not let the mixture boil.

Using a pair of tongs, gently and carefully squeeze the juice from the clementine or tangerine into the wine mixture. Discard the juiced citrus halves and the sachet. Stir the brandy, Grand Marnier (if using), and vanilla into the wine and taste. Add more sugar if needed—use just enough to smooth out the flavors but not so much that it actually tastes sweet. Serve hot.