Spiced Winter Sangria
User Reviews
4.8
Spiced Winter Sangria
Description
Spiced Winter Sangria blends a light-bodied red wine like Shiraz or Grenache with a spiced syrup made by simmering sugar, water, cinnamon stick, black peppercorns, cloves, and optionally star anise. This syrup adds gentle warmth and aromatic depth. The addition of fresh orange juice and fruit slices of orange, apple, and ripe pear lends brightness and seasonal texture. Brandy enriches the drink with subtle oak notes. The syrup is cooled and strained, then all components are combined and chilled for at least two hours, allowing the flavors to meld.
The sangria is served at room temperature or slightly chilled, garnished with extra fruit slices and the cinnamon stick for visual appeal and aroma. This drink suits winter gatherings where a spiced, fruity beverage complements the season’s flavors. The mix of warming spices balanced with lively fruit makes it a thoughtful choice for cold weather refreshment.
Making the syrup first ensures the spices infuse evenly without overpowering. Reserving the cinnamon stick for serving preserves aroma and presentation. Letting the sangria sit overnight improves flavor integration. Removing it from the refrigerator before serving allows the wine’s nuances to emerge.
Ingredients
For The Spiced Syrup
- 1/3 c water
- 1/3 c sugar
- 1 cinnamon stick
- 4 black peppercorns whole
- 2 clove whole
- 1 star anise optional, whole
Putting It Together
- 1 (750mL) bottle red wine Shiraz, Red Zinfandel, Temperanillo, or Grenache are all nice!, light bodied
- 3 small orange
- 1/4 c brandy
- 1 weet 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
- Make the syrup ahead to let spice flavors fully develop and cool before mixing.
- Use a light-bodied red wine such as Shiraz, Red Zinfandel, Tempranillo, or Grenache for balanced taste.
- Chill the sangria for at least two hours or overnight for best flavor melding.
- Remove the sangria 1-2 hours before serving to bring it to room temperature.
- Garnish with reserved cinnamon stick and additional fruit slices for added aroma and appeal.
User Reviews
Overall Rating
4.8
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