Serves 4–6

Created by Heleen Meyer


This is a beautiful combination of sweet ClemenGold with red wine and spices. Add slices of fresh ClemenGold with lots of ice and mint to make the perfect, refreshing drink on a warm, summer evening.


500 ml (2 cups) dry red wine
250 ml (1 cup) port or muscadel
500 ml (2 cups) fresh ClemenGold juice
4 thick strips ClemenGold rind, peeled with a vegetable peeler
2 cinnamon sticks
4 whole cloves
4 cardamom pods, crushed open
4 whole allspice berries
30-45 ml (2-3 tbsp.) soft brown sugar
ice, fresh mint leaves and extra ClemenGold slices to serve



  • Place all the ingredients in a large saucepan on medium heat. Stir to dissolve the sugar.
  • Bring to just below boiling point and simmer gently for 8-10 minutes. Take care not to boil too rapidly, since it may become bitter.
  • Remove from the heat and allow the liquid to cool.
  • Serve with lots of ice, mint and extra slices of ClemenGold.



  1. The mixture can be made in advance, since the flavour from the spices will develop and become more prominent.
  2. In winter, serve like glühwein in heated glasses with extra slices of ClemenGold.
  3. If preferred, dilute the sangria by adding 500 ml (2 cups) of soda water or ginger ale or add vodka, gin or rum to taste.
  4. For a gingery taste, add a few slices of fresh ginger to the wine mixture and simmer as above.