Ingredients:

  • 1 cup Water
  • 1 cup Granulated Sugar
  • 1 teaspoon Whole Cloves
  • 4 Whole Star Anise pods
  • 2 large Cinnamon Sticks
  • 1-inch piece Fresh Ginger, thinly sliced
  • 1 standard bottle (750 ml) Dry Red Wine (Merlot or Cabernet Sauvignon)
  • 1/2 cup Brandy or Cognac
  • 1/4 cup Orange Liqueur (Cointreau or Triple Sec)
  • 1 large Fresh Orange, thinly sliced
  • 1/2 cup Fresh Pomegranate seeds (arils)
  • 6 large Dried Figs, quartered
  • 1 large Apple (Honeycrisp or Gala), cored and thinly sliced
  • 1 cup Chilled Sparkling Water or Club Soda
  • Fresh Orange Slices and Extra Cinnamon Sticks (for garnish)

Instructions:

  1. Make the Spice Syrup: Combine all syrup ingredients (water, sugar, spices, ginger) in a medium saucepan. Bring to a simmer over medium heat, stirring until sugar dissolves completely. Simmer gently for 5 minutes. Remove from heat and allow to steep for 15 minutes.
  2. Strain and Cool: Strain the syrup through a fine-mesh sieve into a heatproof bowl, discarding the solids. Allow the syrup to cool completely to room temperature.
  3. Macerate the Fruit: In a large pitcher or beverage dispenser, combine the sliced orange, apple, quartered figs, and pomegranate seeds.
  4. Combine Liquids: Pour the cooled spice syrup, red wine, brandy, and orange liqueur over the fruit mixture. Stir gently to combine.
  5. The Crucial Chill: Cover the pitcher tightly and refrigerate for a minimum of 4 hours, but preferably overnight, to allow the flavours to fully infuse.
  6. Serve: Just before serving, give the sangria a good stir. Add ice to individual glasses (not the pitcher). Top each serving with chilled sparkling water or club soda.
  7. Garnish: Ladle the sangria into glasses, ensuring each glass receives plenty of fruit. Garnish with a fresh orange slice and a cinnamon stick.