Based on a pumpkin sangria served by Kleber DeSouza, resident bartender at The Painted Burro in Somerville, Massachusetts, this spiced, pumpkin-infused wine is a cozy take on cold-weather flavors.
- 1 small sugar pumpkin (about 1 lb.) peeled, seeded and cut into 1" cubes
- 1 tsp. whole cloves
- 1 cinnamon stick
- 2 whole nutmegs, crushed
- 1 cup sugar
- 1 (750-ml.) bottle of a fruity, full-bodied red wine, like merlot