Winter Spiced Sangria

During the summer months, we drink a lot of sangria. I find sangria so easy to make in batches for serving with warm weather meals like grilled pizzas, fresh veggies, and soft cheeses. As summer turned to fall, we weren’t quite ready to give up our sangria drinking, so we had to find a fitting way to carry the trend through to the next seasons. I loved the idea of combining a warm mulled wine with a bright, fruity sangria. This version has a wintery and comforting quality to it thanks to the star anise, nutmeg, and the addition of Applejack brandy. You can throw together a batch the night before and then have it ready for company the next evening. I advise making a double batch as it is quite the crowd pleaser!

By / Photography By Aaron Snow | December 29, 2017

Ingredients

  • 2 whole pears
  • 1 whole orange
  • 1 cup Laird’s Applejack brandy
  • 1 bottle (750 ml size) medium bodied red wine
  • 3 whole star anise pods
  • 2 whole cloves
  • ¼ freshly grated nutmeg
  • 2 cinnamon sticks
  • sparkling water (optional)
  • orange slices for garnishing

Preparation

Cut pears into small cubes and slice the oranges; place in a pitcher. Pour brandy over fruit. Pour wine over that. Add spices and stir. Cover and refrigerate for 24 hours. Top with sparkling water right before serving; garnish with orange slices.

Ingredients

  • 2 whole pears
  • 1 whole orange
  • 1 cup Laird’s Applejack brandy
  • 1 bottle (750 ml size) medium bodied red wine
  • 3 whole star anise pods
  • 2 whole cloves
  • ¼ freshly grated nutmeg
  • 2 cinnamon sticks
  • sparkling water (optional)
  • orange slices for garnishing
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