Spiced Winter Sangria
This festive deep-red winter sangria has a fruity and sweet flavor with rich cinnamon and clove undertones. Warm spices and winter fruit make this Spiced Winter Sangria recipe a fun twist on your classic Spanish red sangria.
Servings: 4 - 5 people
Ingredients
For The Spiced Syrup
- ⅓ c water
- ⅓ c sugar
- 1 cinnamon sticks
- 4 whole black peppercorns
- 2 whole cloves
- 1 whole star anise (optional)
Putting It Together
- 1 (750mL) bottle light bodied red wine (Shiraz, Red Zinfandel, Temperanillo, or Grenache are all nice!)
- 3 small oranges
- ¼ c brandy
- 1 sweet apple, quartered, cored and sliced
- 1 ripe bosc pear, quartered, cored, and sliced
Instructions
For The Spiced Syrup
- In a small saucepan, mix the sugar, water, and whole spices.Bring the mixture to a simmer over medium heat. Reduce the heat to low and simmer for 3 min.
- Let the syrup steep and cool to room temperature, 10 min.
- Strain the syrup into a small bowl, reserving the cinnamon stick (the other spices can be discarded).
Putting It All Together
- Pour the wine into a large pitcher.
- Juice two oranges (you should have about ½ c of orange juice). Add the juice to the wine along with the brandy and the spiced syrup.
- Halve and slice the other orange and add it to the pitcher along with the other fruit slices. Add the cinnamon stick that you reserved from making the syrup.
- Cover the pitcher and refrigerate the sangria for 2 hours or overnight.
- Remove the pitcher from the refrigerator 1-2 hours before serving, to let the sangria come to room temperature.
- Served garnished with additional fruit slices, if desired.
Notes
This recipe from 2012 was updated in November 2017. We made the spiced sangria even tastier!