Winter Spice Sangria
For our Winter Spice Sangria, we use only citrus, pears and apple — as opposed to throwing in the whole kitchen sink of grapes and berries — so the fruit wouldn’t overpower the wine cocktail and aromatics. The syrup is a perfect balance of sweet and spicy, and the hefty use of alcohols makes this sangria taste like a complex cocktail versus a sweetened wine. We used Chianti, and its dry and slightly smoky notes were a perfect pairing with the fruit and spicy syrup.
Recipe adapted from: Food & Wine
Recipe adapted from: Food & Wine
Recipe - WOODBURY (+Wines & Spirits)
Winter Spice Sangria
Prep Time20 Minutes
Servings8
0Ingredients
FOR THE SPICED SYRUP: 2 cups water
1 cup sugar
4 star anise pods
½ teaspoon black peppercorns
½ teaspoon whole cloves
2 cinnamon sticks
1-inch slice of fresh ginger
FOR THE SANGRIA: 1 - 750-milliliter bottle dry red wine, such as Chianti, Grenache or Syrah
½ cup fresh orange juice
½ cup light rum
¼ cup brandy
¼ cup Cointreau or Triple Sec
2 navel oranges, peeled, halved, seeded, and thinly sliced
1 lime, peeled, halved, seeded, and thinly sliced
1 Granny Smith apple, cored, and thinly sliced
1 Bartlett pear, cored, and thinly sliced
1 ½ cups club soda
Ice cubes, for serving
Directions
- TO MAKE THE SYRUP: In a small saucepan, combine the water, sugar, star anise, peppercorns, cloves, cinnamon sticks and ginger. Bring to a simmer over medium-high heat, stirring to dissolve the sugar.
- Boil until reduced by half and thickened, about 15 minutes. Let the spice syrup cool, then strain into a glass jar. Note: The spice syrup can be refrigerated for up to 2 weeks.
- TO MAKE THE SANGRIA:: Pour the red wine into a 3-quart pitcher. Stir in the orange juice, rum, brandy, Cointreau and ¼ cup of the spice syrup.
- Taste and add more syrup if you prefer a sweeter sangria.
- Add the sliced oranges, lime, apple and pear, and refrigerate overnight. Note: The sangria can be refrigerated for up to 4 days.
- Stir in the club soda before serving. Serve the sangria in tall glasses over ice. Garnish with the sliced fruit.
20 minutes
Prep Time
0 minutes
Cook Time
8
Servings
Directions
- TO MAKE THE SYRUP: In a small saucepan, combine the water, sugar, star anise, peppercorns, cloves, cinnamon sticks and ginger. Bring to a simmer over medium-high heat, stirring to dissolve the sugar.
- Boil until reduced by half and thickened, about 15 minutes. Let the spice syrup cool, then strain into a glass jar. Note: The spice syrup can be refrigerated for up to 2 weeks.
- TO MAKE THE SANGRIA:: Pour the red wine into a 3-quart pitcher. Stir in the orange juice, rum, brandy, Cointreau and ¼ cup of the spice syrup.
- Taste and add more syrup if you prefer a sweeter sangria.
- Add the sliced oranges, lime, apple and pear, and refrigerate overnight. Note: The sangria can be refrigerated for up to 4 days.
- Stir in the club soda before serving. Serve the sangria in tall glasses over ice. Garnish with the sliced fruit.