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 - FRANCE AVE EDINA
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
Shop Ingredients
Makes 8 servings
L&B Spring Water, 20 Ounce
$0.99$0.05/oz
C&H Baker's Sugar Ultrafine Pure Cane Sugar, 3.5 Pound
$7.69$2.20/lb
L&B Star Anise, 0.5 Ounce
$6.69$13.38/oz
L&B Black Tellicherry Peppercorns Refill, 2.1 Ounce
$7.99$3.80/oz
L&B Whole Cloves, 1.5 Ounce
$7.19$4.79/oz
L&B Cinnamon Sticks, 1.2 Ounce
Deal
$5.99 was $7.39$4.99/oz
Ginger Root, 1 Pound
$6.99/lb$6.99/lb
Not Available
L&B Freshly Squeezed Orange Juice, 48 Ounce
$11.99$0.25/oz
Not Available
Not Available
Not Available
Seedless Navel Oranges, 0.6 Pound
$1.79 avg/ea$2.99/lb
Limes, 0.33 Pound
$0.82 avg/ea$2.49/lb
Granny Smith Apples, 0.5 Pound
$1.75 avg/ea$3.49/lb
Bartlett Pears, 0.6 Pound
$1.79 avg/ea$2.99/lb
Schweppes Club Soda, 6 Each
$5.69$0.95 each
Ace Ice Purefect Ice Cubes, 5 Pound
$2.69$0.54/lb
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.