Ingredients
SIMPLE SYRUP (WITH A TWIST)
1 cups water
1 cup sugar
4 star anise pods
1/2 tsp black peppercorns
1/2 tsp whole cloves
Two 3-inch cinnamon sticks
1-inch slice of fresh ginger
1 cup Olive’s Oil Blackberry Ginger Balsamic Vinegar
SANGRIA
One 750-ml 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
Preparation
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.
TIP: MAKE AHEAD The sangria can be refrigerated for up to 4 days. The spice syrup can be refrigerated for up to 2 weeks.
