Spice-Infused Sangria

• MAKE-AHEAD

Sugar Syrup

1. 2 cups water
2. 1 cup sugar
3. 4 star anise pods
4. 1/2 teaspoon black peppercorns
5. 1/2 teaspoon whole cloves
6. Two 3-inch cinnamon sticks
7. 1-inch slice of fresh ginger

Sangria

1. One 750-ml bottle dry red wine, such as Grenache, Syrah or Cabernet Sauvignon
2. 1/2 cup fresh orange juice
3. 1/2 cup light rum
4. 1/4 cup brandy
5. 1/4 cup Cointreau or Triple Sec
6. 1 1/2 cups club soda
7. 2 navel oranges—peeled, halved, seeded and cut into large dice
8. 1 lime—peeled, halved, seeded and cut into large dice
9. 1 Granny Smith apple—halved, cored and cut into large dice
10. 1 Bartlett pear—halved, cored and cut into large dice
11. Ice cubes

1. 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.
2. 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.