Ingredients
Scale
For the Spiced Simple Syrup:
- 1 cup water
- 1 cup light brown sugar
- 2 cinnamon sticks
- 2 star anise
- 1 clove
- 2 slices of fresh ginger
- ¼ teaspoon ground cardamom
For the Sangria:
- 1 bottle of dry red wine (I like pinor noir for this)
- ½ cup apple brandy
- ½ cup of the spiced simple syrup
- 1 honeycrisp apple, cored and thinly sliced
- 1 pear, cored and thinly sliced
- 6 fresh figs, quartered (you can sub with dried figs)
- 1 persimmon, sliced
- 1 orange, thinly sliced
- ½ cup pomegranate seeds
- Cinnamon sticks, for garnish
- Seltzer, optional, for serving
- Ice, for serving
Instructions
For the Syrup:
- Combine the sugar and water in a medium saucepan and place over medium heat. Bring to a boil and then reduce the heat to a simmer. Simmer for several minutes, stirring frequently, until the sugar dissolves completely. Add in remaining ingredients and remove from the heat.
- Allow the spices to steep in the syrup until it is completely cool. Strain the syrup and discard the cinnamon sticks, etc.
- Store the syrup in an airtight container in the fridge until you are ready to use.
For the Sangria:
- In a large pitcher, combine the wine, brandy, simple syrup, and all the fruit. Stir well and then refrigerate for at least 4 hours (longer is preferred) to allow the flavors to meld.
- Serve in glasses filled with ice. Garnish with some of the fruit in the pitcher. Add a splash of seltzer to each glass, if desired. Garnish with cinnamon stick and serve!