Made with ourCalivinegar Very Berry Ginger Balsamic Vinegar
- 1 cup water
- 1 cup sugar
- 4 star anise pods
- ½ teaspoon black peppercorns
- ½ teaspoon tsp whole cloves
- 3 cinnamon sticks
- 1 slice of fresh ginger
- 1 cup Calivinegar Very Berry Ginger Balsamic Vinegar
- 1 750ml bottle dry red wine, such as Calivines Cabernet Sauvignon
- 1 cup fresh apple cider
- ½ cup dark rum
- ¼ cup brandy
- ¼ cup Cointreau or Triple Sec
- 1 ½ cups club soda
- 2 navel oranges, sliced
- 1 lime, sliced
- 1 Granny Smith apple, diced
- 1 Barlett pear, diced
In a small saucepan, combine water, sugar, star anise, peppercorns, Calivinegar Very Berry Ginger Balsamic Vinegar, cloves, cinnamon sticks and ginger.
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 syrup cool, then strain into a glass jar.
Pour wine in a pitcher. Stir in cider, rum, brandy, Cointreau, club soda & ¼ cup of the spice syrup; add more syrup if you prefer a sweeter sangria.
Add fresh fruit and refrigerate overnight.
Serve sangria in tall glasses over ice. Garnish with a tablespoon of diced fruit.
Verry Berry Ginger Balsamic Vinegar
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.