Winter Spice Sangria
- For the spiced syrup:
- 2 cups water
- 1 cup sugar
- 4 star anise pods
- ½ teaspoons black peppercorns
- ½ teaspoons whole cloves
- 2 cinnamon sticks
- 1-inch slice of fresh ginger
- For the sangria:
- 1-750 ml 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
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.
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.