- ACTIVE: 20 MIN
- TOTAL TIME: 1 HR plus overnight chilling
- SERVINGS: makes about 2 quarts
Julie Taras and Tasha Garcia make sangria at Manhattan's Little Giant year round as a tasty way to use up opened bottles of wine. In the fall and winter, they flavor dry red wine using a sugar syrup infused with warm spices like cinnamon, cloves and ginger before adding pieces of apple, pear or citrus. This recipe makes more sugar syrup than the sangria calls for; use it to sweeten hot or iced tea as well as sparkling water.
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- 2 cups water
- 1 cup sugar
- 4 star anise pods
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon whole cloves
- Two 3-inch cinnamon sticks
- 1-inch slice of fresh ginger
- One 750-ml bottle dry red wine, such as Grenache, Syrah or Cabernet Sauvignon
- 1/2 cup fresh orange juice
- 1/2 cup light rum
- 1/4 cup brandy
- 1/4 cup Cointreau or Triple Sec
- 1 1/2 cups club soda
- 2 navel orangespeeled, halved, seeded and cut into large dice
- 1 limepeeled, halved, seeded and cut into large dice
- 1 Granny Smith applehalved, cored and cut into large dice
- 1 Bartlett pearhalved, cored and cut into large dice
- Ice cubes
- MAKE THE SANGRIA 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.
- 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.
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