Spice Infused Sangria

October 31, 2008


I make this every year for my birthday/Halloween party.  Other whole spices work just as well in the syrup if you don’t have all of them.  I highly recommend that you make it the night before or at least in the morning to let the flavors combine.


  1. 2 cups water
  2. 1 cup sugar
  3. 4-6 star anise pods
  4. 1/2 teaspoon black peppercorns
  5. 1 teaspoon whole cloves
  6. Two 3-inch cinnamon sticks
  7. 1-inch slice of fresh ginger
  8. 1 tsp of cardamom


  1. One – 1 1/2 750-ml bottles dry red wine, such as Grenache, Syrah or Cabernet Sauvignon
  2. 1/2 cup fresh orange juice
  3. 1/2 cup light rum
  4. 1/4 cup brandy
  5. 1/4 cup Cointreau or Triple Sec
  6. 1 1/2 cups club soda
  7. 2 navel oranges—peeled, halved, seeded and cut into large dice
  8. 1 lime—peeled, seeded and sliced thin 
  9. 1 Granny Smith apple—halved, cored and cut into large dice
  10. 1 Bartlett pear—halved, cored and cut into large dice


  1. MAKE THE SUGAR SYRUP: In a small saucepan, combine the water, sugar, star anise, peppercorns, 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.
  2. MAKE THE SANGRIA: Pour the red wine into a 3-quart pitcher. Stir in the orange juice, rum, brandy, Cointreau, club soda and 1/4 cup of the spice syrup; add more syrup if you prefer a sweeter sangria. Add the diced oranges, lime, apple and pear and refrigerate overnight. Serve the sangria in tall glasses over ice. Garnish with a tablespoon of the diced fruit.

Make Ahead

    The sangria can be refrigerated for up to 4 days. The spice syrup can be refrigerated for up to 2 weeks.



One Response to “Spice Infused Sangria”

  1. michiek Says:

    Mmm, I love the idea of using spices in sangria, particularly in the fall. I’ll try this out!

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