1750ml bottledry red wine, such as Grenache, Syrah or Cabernet Sauvignon
1cupfresh apple cider
1/4cupCointreau or Triple Sec
1 1/2cupsclub soda
2navel oranges - sliced
1lime - sliced
1Granny Smith apple & 1 Barlett pear - halved, cored & large diced
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In a small saucepan, combine water, sugar, star anise, peppercorns, vinegar, 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 wine in a 3-qt pitcher. Stir in cider, rum, brandy, Cointreau, club soda & 1/4 cup of the spice syrup; add more syrup if you prefer a sweeter sangria.
Add fresh fruit and refrigerate overnight.
Serve sangria in tall glasses over ice. Garnish with a tablespoon of diced fruit.
TIP: MAKE AHEAD The sangria can be refrigerated for up to 4 days. The spice syrup can be refrigerated for up to 2 weeks.