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
- Combine pumpkin, cloves, cinnamon, nutmeg, sugar, and 1 cup water in a 4-qt. saucepan over medium heat; cook, stirring occasionally, until pumpkin is tender and translucent, about 40–45 minutes. Cool to room temperature, add wine, and refrigerate for at least 5 hours or overnight. Gently mash pumpkin, stirring to combine, and strain twice through a fine-mesh sieve. Rewarm over low heat until just heated through.