Balsamic Sangria

We made it with Calivinegar Very Berry Ginger Balsamic

Servings: 6   |   Prep Time: 30 min   |   Total Time: 45 min

Simple Syrup:
  • 1 cup water
  • 1 cup sugar
  • 4 star anise pods
  • 1/2 tsp black peppercorns
  • 1/2 tsp whole cloves
  • 3 three inch cinnamon sticks
  • 1 one inch slice of fresh ginger
  • 1 cup Calivinegar Very Berry Ginger Balsamic
  • 1 750ml bottle dry red wine, such as Calivines Cabernet Sauvignon
  • 1 cup fresh apple cider
  • 1/2 cup dark rum
  • 1/4 cup brandy
  • 1/4 cup Cointreau or Triple Sec
  • 1 1/2 cups club soda
  • 2 navel oranges - sliced
  • 1 lime - sliced
  • 1 Granny Smith apple & 1 Barlett pear - halved, cored & large diced
  1. In a small saucepan, combine water, sugar, star anise, peppercorns, vinegar, cloves, cinnamon sticks and ginger.
  2. Bring to a simmer over moderately high heat, stirring to dissolve the sugar. Boil until reduced by one third and slightly syrupy, about 15 minutes. Let the spice syrup cool, then strain into a glass jar.
  3. Pour wine in a 3-qt pitcher. Stir in cider, rum, brandy, Cointreau, club soda & 1/4 cup of the spice syrup; add more syrup if you prefer a sweeter sangria.
  4. Add fresh fruit and refrigerate overnight.
  5. Serve sangria in tall glasses over ice. Garnish with a tablespoon of diced fruit.

Verry Berry Ginger Balsamic Vinegar

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TIP: Make ahead! The sangria can be refrigerated for up to 4 days and the spiced syrup can be refrigerated for up to 2 weeks.

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