Balsamic Sangria
Servings Prep Time
6 30minutes
Servings Prep Time
6 30minutes
Simple Syrup
  • 1cup water
  • 1cup sugar
  • 4 star anise pods
  • 1/2tsp black peppercorns
  • 1/2tsp whole cloves
  • 3three inch cinnamon sticks
  • 1one inch slice of fresh ginger
  • 1cup Calivinegar Very Berry Ginger Balsamic
  • 1750ml bottle dry red wine, such as Grenache, Syrah or Cabernet Sauvignon
  • 1cup fresh apple cider
  • 1/2cup dark rum
  • 1/4cup brandy
  • 1/4cup Cointreau or Triple Sec
  • 1 1/2cups club soda
  • 2 navel oranges – sliced
  • 1 lime – sliced
  • 1 Granny Smith apple & 1 Barlett pear – halved, cored & large diced
  1. In a small saucepan, combine water, sugar, star anise, peppercorns, vinegar, cloves, cinnamon sticks and ginger.
  2. 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.
  3. 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.
  4. Add fresh fruit and refrigerate overnight.
  5. Serve sangria in tall glasses over ice. Garnish with a tablespoon of diced fruit.
Recipe Notes

TIP: MAKE AHEAD The sangria can be refrigerated for up to 4 days. The spice syrup can be refrigerated for up to 2 weeks.