Culinaria Kitchen, S1E3: Sip, Sip, Hooray!

Now airing monthly on SA Living, the newly launched Culinaria Kitchen is your invitation into the world of chef-inspired cooking. Each episode highlights professional techniques, thoughtful tips, and culinary insights designed to help viewers savor the craft of cooking from the comfort of home.

Culinaria Kitchen is back with a festive twist — and this month we’re putting the spotlight on easy holiday entertaining and our brand-new free pop-up event, Merry Happy Everything.

Culinaria President & CEO Suzanne Taranto-Etheredge and resident gastrogeek and digital director Nina Rangel joined San Antonio Living to demo two simple, make-ahead cocktails perfect for the season: a warming mulled wine rich with aromatic spices and Becker Vineyards red blend, and a bright, bubbly cranberry sparkling sangria featuring Bending Branch’s Sparkling Picpoul Blanc.

Both drinks are ideal for hosting because they can be prepared in advance — leaving you free to mingle and enjoy your holiday gathering. Guests will also find versions of these cocktails at Merry Happy Everything, Culinaria’s new free, 21+, three-night holiday pop-up featuring seasonal drinks, festive décor, and photo-worthy moments December 2-4.

Whether you’re planning a cozy night in or you want to join us at Merry Happy Everything for a festive girls’ night or date night, we’re sharing the perfect recipes to sip and celebrate the season. And, read on for the event details, including the link to RSVP.

Mulled Wine

Mulled Wine

1 (750 ml) bottle of dry red wine

¼ cup brandy (or orange liqueur)

1 orange, sliced into rounds (if you would like a less-bitter drink, peel the oranges)

8 whole cloves

2 cinnamon sticks 

2 star anise

2 to 4 tablespoons sugar, honey, or maple syrup to taste (or your desired sweetener)

Optional garnishes such as fresh or dehydrated orange slices, extra cinnamon sticks, extra star anise

Method

1. Combine wine, brandy, orange slices, cloves, cinnamon, star anise, and 2 tablespoons sweetener to a large saucepan.  Stir briefly to combine.

2. Simmer the mulled wine on medium heat until it just barely reaches a simmer.  (Avoid letting it bubble — you don’t want to boil off the alcohol.)  Reduce heat to low, cover, and let the wine simmer for at least 15 minutes or up to 3 hours.

3. Using a fine mesh strainer, remove and discard the orange slices, cloves, cinnamon sticks, and star anise.  Give the mulled wine a taste, and stir in extra sweetener if needed.

4. Serve warm in heatproof mugs, topped with your favorite garnishes.

   
   

Dehydrated Orange Slices

Dehydrated orange slices are versatile and visually appealing, and add a concentrated citrus aroma without diluting beverages. Prep them once and dress your cocktails all season—their long shelf life makes them extremely convenient for holiday soiree planning. Not only that, they’re super easy to DIY, so you’ll get an opportunity to brag on your kitchen skills every time someone comments on their beauty! 

Oven Method

1. Preheat your oven to a low temperature, around 180°F to 215°F (82°C to 102°C). Line a baking sheet with parchment paper.

2. Wash and dry oranges, then slice them as thinly and uniformly as possible (about ⅛ to ¼ inch thick). Blot excess moisture with paper towels.

3. Arrange the slices in a single layer on the prepared baking sheet. Bake for 2-4 hours, flipping them every 30-60 minutes to ensure even drying.

4. Remove the slices when they are dry and firm to the touch (not brittle or brown) and let them cool completely on a wire rack. 

   
   

Store the completely dried, cooled slices in an airtight container in a cool, dark place to maintain freshness and prevent mold. When stored properly, they can last for up to one to two years. 

Sparkling Cranberry Sangria

Cranberry Sparkling Sangria

1 (750ml) bottle sparkling rosé wine

2 cups unsweetened cranberry juice

½ cup brandy

5 cinnamon sticks

2 tsp simple syrup

2 lemons, sliced

1 ¾ cups lemonade

¾ cup frozen cranberries

4 rosemary sprigs

Ice

Method

1. Combine the rosé, cranberry juice, and brandy into a jug with the cinnamon stick, sugar and half the lemon slices. Put in the fridge to chill for 1 hour.

2. Top off with the lemonade, then add the cranberries, rosemary, the rest of the lemon and a handful of ice. Serve in ice-filled tumblers.