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Spiced Winter Sangria

This festive deep-red winter sangria has a fruity and sweet flavor with rich cinnamon and clove undertones. Warm spices and winter fruit make this Spiced Winter Sangria recipe a fun twist on your classic Spanish red sangria.

Prep Time
15 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 4 - 5 people
Course: Drinks
Cuisine: Spanish

Ingredients

For The Spiced Syrup
  • 1/3 c water
  • 1/3 c sugar
  • 1 cinnamon sticks
  • 4 whole black peppercorns
  • 2 whole cloves
  • 1 whole star anise (optional)
Putting It Together
  • 1 (750mL) bottle light bodied red wine (Shiraz, Red Zinfandel, Temperanillo, or Grenache are all nice!)
  • 3 small oranges
  • 1/4 c brandy
  • 1 sweet apple, quartered, cored and sliced
  • 1 ripe bosc pear, quartered, cored, and sliced

Instructions

For The Spiced Syrup
    Cup of Yum
  1. 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.
  2. Let the syrup steep and cool to room temperature, 10 min.
  3. Strain the syrup into a small bowl, reserving the cinnamon stick (the other spices can be discarded).
Putting It All Together
  1. Pour the wine into a large pitcher.
  2. 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.
  3. 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.
  4. Cover the pitcher and refrigerate the sangria for 2 hours or overnight.
  5. Remove the pitcher from the refrigerator 1-2 hours before serving, to let the sangria come to room temperature.
  6. Served garnished with additional fruit slices, if desired.

Notes

  • This recipe from 2012 was updated in November 2017. We made the spiced sangria even tastier!