Spiced Sangria

26 Dec

This is my go to holiday sangria.  I make a simple syrup infused with various spices and this time I had some nice tangerines that Barry got a bushel of so I squeezed some fresh juice to add to the sangria.  The addition of the fresh tangerine juice was a big plus.  I like to make the syrup about 2 days ahead of time and then strain right before I add to the sangria.  I tripled the sangria recipe but only doubled the spice syrup.  Between 3 of us drinkers we killed that sangria on christmas eve! 

Spiced Sangria

Spiced syrup

  • 1 cup sugar
  • 1 cup water
  • 6 star anise pods
  • 1/2 teaspoon black peppercorns
  • 1/2 teaspoon whole cloves
  • 1/2 teaspoon whole allspice
  • 2 3″ cinnamon sticks
  • 1 tablespoon crystalized ginger pieces
  • 1/2 vanilla bean, split
  • 1 teaspoon whole cardamom pods

In a small saucepan combine all ingredients.  Bring to a simmer over medium heat, stirring to dissolve the sugar.  Boil until reduced by about 1/2 and slightly syrupy about 15 minutes.  Let the syrup cool and strain

Sangria

  • 1 750 ml bottle dry red wine
  • 1 cup frozen cherries
  • 1 lemon, sliced
  • 1 lime, sliced
  • 2 tangerines, sliced
  • 1/2 cup fresh tangerine juice
  • 1/2 cup brandy
  • 1/4 cup orange liquor
  • 1 cup seltzer water

Pour wine into a pitcher.  Add in the fruits and tangerine juice.  

Add the strained spiced syrup.  Place in cool area or refrigerator overnight. 

Before serving add the brandy, orange liquor and seltzer water.  Serve over ice.  Cheers!

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