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Winter Spiced Sangria

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Total Time: 35 minutes
Servings: 4

Ingredients

  • Simple Syrup
  • 2 cups water
  • 1 cup sugar
  • 4 star anise pods
  • 1/2 teaspoon black peppercorns
  • 1/2 teaspoon whole cloves
  • Two 3- inch cinnamon sticks
  • 1- inch slice of fresh ginger
  • Sangria
  • One 750-ml bottle dry red wine, such as Grenache, Syrah or Cabernet Sauvignon
  • 1/2 cup fresh orange juice
  • 1/2 cup light rum
  • 1/4 cup brandy
  • 1/4 cup Cointreau or Triple Sec
  • 1 1/2 cups club soda
  • 2 navel oranges—peeled, halved, seeded and cut into large dice
  • 1 lime—peeled, halved, seeded and cut into large dice
  • 1 Granny Smith apple—halved, cored and cut into large dice
  • 1 Bartlett pear—halved, cored and cut into large dice
  • Ice cubes

Instructions

  • In a small saucepan, combine the water, sugar, star anise, peppercorns, cloves, cinnamon sticks and ginger. Bring to a simmer over moderately high heat, stirring to dissolve the sugar. Boil until reduced by one third and slightly syrupy, about 15 minutes. Let the spice syrup cool, then strain into a glass jar.
  • Pour the red wine into a 3-quart pitcher. Stir in the orange juice, rum, brandy, Cointreau, club soda and 1/4 cup of the spice syrup; add more syrup if you prefer a sweeter sangria.
  • Add the diced oranges, lime, apple and pear and refrigerate overnight.
  • Serve the sangria in tall glasses over ice. Garnish with a tablespoon of the diced fruit.
  • The sangria can be refrigerated for up to 4 days.

SPECIAL NOTE:

  • The simply syrup recipe will make more syrup than you need for this sangria recipe. Use the leftover syrup to flavor tea or sparkling water.Recipe from Food and Wine