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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.Plus: Ultimate Cocktail Guide

Julie Taras
Tasha Garcia
November 2005

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Recipe Summary

active:
20 mins
total:
1 hr
Yield:
makes about 2 quarts
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Ingredients

Sugar Syrup
Sangria

Directions

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.

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  • 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.

Make Ahead

The sangria can be refrigerated for up to 4 days. The spice syrup can be refrigerated for up to 2 weeks.

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