We made it with Calivinegar Very Berry Ginger Balsamic
Prep Time: 30 min
- 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 Grenache, Syrah or 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
In a small saucepan, combine water, sugar, star anise, peppercorns, 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 spice syrup cool, then strain into a glass jar.
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.
Add fresh fruit and refrigerate overnight.
Serve sangria in tall glasses over ice. Garnish with a tablespoon of diced fruit.
Calivinegar Very Berry Ginger Balsamic Vinegar
TIP: MAKE AHEAD The sangria can be refrigerated for up to 4 days. The spice syrup can be refrigerated for up to 2 weeks.