Winter Spice Sangria

Monday , 16, December 2013 Leave a comment

Cranberry Sangria

Sangria infused with warm winter spices…perfect for the Holidays.


Spice Syrup:

  • 2 cups Water
  • 1 cup Sugar
  • 4 Star Anise pods
  • 1/2 tsp. Black Peppercorns
  • 1/2 tsp. whole Cloves
  • Two 3-inch Cinnamon Sticks
  • 1-inch slice of fresh Ginger


  • One 750-ml bottle Dry Red Wine…. Grenache.. Syrah or Cabernet Sauvignon
  • 1/2 cup fresh Orange Juice
  • 1/2 cup Light Rum
  • 1/4 cup Brandy
  • 1/4 cup Cointreau or Triple Sec
  • 1 1/2 cups Club Soda or Ginger Ale
  • 2 navel Oranges..peeled… cut into large dice or slices
  • 1 Lime..peeled..cut into large dice or slices
  • 1 Granny Smith Apple..halved.. cored and cut into large dice
  • 1 Bartlett Pear..halved.. cored and cut into large dice
  • 2 cups fresh Cranberries
  • Ice cubes


  • In a small saucepan.. combine Water, Sugar, Star Anise, Peppercorns, Cloves, Cinnamon Sticks and Ginger.
  • Bring to a simmer over medium high heat… stirring to dissolve Sugar completely.
  • Boil until reduced by one third and slightly syrupy.. about 15 minutes. Let Spice Syrup cool… then strain into a glass jar.
  • Pour Red Wine into at least a 3-quart pitcher.
  • Stir in Orange Juice, Rum, Brandy, Cointreau, Soda and 1/4 cup of  Spice Syrup
  • Add Oranges, Lime, Apple, Cranberries and Pear and refrigerate 8 hrs. or overnight.
  • Serve Sangria over ice… garnish with diced fruit.

Recipe adapted courtesy of Food and Wine

Winter Spice Sangria

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