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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


  • 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!


Key West Sangria

1 Sep

I became obsessed with sangria over 4 years ago.  I would order a glass or pitcher when we went out to eat.  It was at one of those restaurants that I had a delicious glass of sangria.  I got a list of ingredients and started searching the internet.  I ended up finding 3 different recipes and from that I came up with a recipe that is the best sangria I’ve had yet.  Friends and family love my sangria and have come to expect it when they come over to my house.  It was only fitting when I saw a cookbook for 101 Sangria and Pitcher Drinks that I had to have it.  I have made several different recipes and each one has been great. 

This past Saturday I had some good friends over for dinner.  I made some delicious chicken chilaquiles (I would have posted that recipe if I had remembered to take pictures, next time, promise), yellow rice, refried beans, pico de gallo and guacamole.  OMG it was delicious.  My sangria of choice was the Key Lime.  I prefer white wines in the summer and I had some good french whites that I got on sale and decided to use that as my base.  I doubled the recipe since it was 4 of us and its a good thing.  We killed it!  Normally I start sangria with 3 liters of wine for alot more people and tend to have enough leftover for the next day or for sangria cupcakes but not this time.  My friends however agreed that this was a keeper, hope you enjoyed as much as we did.

Adapted from Kim Haasarud 101 Sangrias & Pitcher Drinks

Key West Sangria

  • 1.5 liters dry white wine
  • 3/4 cup mandarin vodka
  • 3/4 cup Patron orange liquor
  • 3/4 cup key lime juice
  • 3/4 cup simple syrup
  • 7 limes
  • 1 cup pineapple chunks
  • 1 liter Sprite

Cut limes into wheels.

To make simple syrup combine 3/4 cup sugar and 3/4 cup hot water and stir until completely dissolved.  Let cool before using.

Combine all ingredients except the Sprite in a large container and stir well.  Cover and refrigerate for at least 4 hours or overnight. 

Add Sprite to pitcher when ready to serve.  Fill glass with ice, add sangria and garnish with fruit from the sangria.