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!