Winter Spice Sangria Cocktail Recipe

5 from 1 vote

Unveil the magic of the season with this Winter Spice Sangria, which features a delightful blend of warm spices, winter fruits, and a mélange of red wines. This sangria is a perfect way to add a touch of Spanish flair to your holiday gatherings.

Prep Time15

Cook Time5

Total Time20

Course: Beverage, Cocktail, Drinks

Cuisine: Beverage, Cocktail, Drinks

Keyword: Beverage, Cocktail, Drink

Servings: servings

Calories: 358kcal

Ingredients

For the Spice-Infused Syrup:

1/3 cup Water
1/3 cup Sugar
1 Cinnamon Stick
4 whole black peppercorns
2 whole Cloves
1 whole Anise optional

For the Sangria:

1 Bottle Red Wine (Shiraz, Red Zinfandel, Temperanillo, or Grenache)
3 small Orange(s)
1/4 cup Brandy
1 Apple(s) quartered, cored, and sliced
1 Pear quartered, cored, and sliced

Instructions

Crafting the Spice-Infused Syrup:

Combine water, sugar, and whole spices in a small saucepan.
Bring the mixture to a gentle simmer over medium heat.
Reduce heat to low and let it simmer for 3 minutes.
Allow the syrup to cool to room temperature for about 10 minutes.
Strain the syrup into a bowl, retaining the cinnamon stick for later use. Discard the remaining spices.

Assembling the Sangria:

Pour the selected wine into a large pitcher.
Juice two of the oranges, aiming to yield approximately 1/2 cup of juice. Add this juice to the wine.
Add the brandy and spice-infused syrup to the wine mixture.
Slice the remaining orange in half and add it to the pitcher, along with the sliced apple and pear. Include the saved cinnamon stick.
Cover the pitcher and chill in the refrigerator for at least 2 hours or overnight for the flavors to meld.
Before serving, allow the sangria to reach room temperature by taking it out of the refrigerator 1-2 hours in advance.
Serve garnished with additional fruit slices, if you like.

Nutrition