Ingredients:
- 2 large Oranges, thinly sliced
- 1 medium Apple (Gala or Honeycrisp), cored and chopped into 1/2-inch cubes
- 1/2 cup (120g) fresh Cranberries
- 2 tbsp (25g) Granulated Sugar (or brown sugar)
- 3 Cinnamon Sticks
- 4 Whole Star Anise
- 1 tsp Whole Cloves
- 1 bottle (750ml) Dry, Fruity Red Wine (Merlot or Tempranillo)
- 1 cup (240ml) Cranberry Juice (100% juice, unsweetened or low sugar)
- 1/2 cup (120ml) Quality Brandy or Cognac
- 1 cup (240ml) Chilled Ginger Ale, Club Soda, or sparkling wine (to serve)
- 4 sprigs fresh Rosemary (for garnish)
Instructions:
- Prepare the Fruit: Slice the oranges thinly and chop the apple. Place the sliced oranges, apples, and fresh cranberries into the large pitcher or punch bowl.
- Add Sweetener and Spices: Sprinkle the granulated sugar, cinnamon sticks, star anise, and whole cloves over the fruit.
- Muddle Gently: Using a wooden spoon or muddler, gently press down on the fruit (especially the oranges) 4–5 times. This releases the essential oils and juices. Do not over-muddle.
- Add Fortifier: Pour the Brandy or Cognac over the fruit and stir gently to combine everything with the sugar.
- Pour Base Liquids: Add the entire bottle of red wine and the cranberry juice to the pitcher. Stir well.
- Chill and Infuse: Cover the pitcher tightly and refrigerate for a minimum of 4 hours. 12 hours is optimal for the spices to fully infuse the wine and for the flavors to meld beautifully.
- Taste and Adjust: After chilling, sample the sangria. If the wine is too dry or sharp, stir in an extra tablespoon of sugar or simple syrup until balanced. (Optional: remove the cinnamon sticks and star anise now for a cleaner look.)
- Add Fizz (Just before serving): Top the sangria with the chilled ginger ale or sparkling water/wine. Stir lightly once more.
- Garnish and Serve: Pour the sangria, including the wine-soaked fruit, into glasses filled with ice (or frozen cranberries/grapes). Garnish each glass with a fresh sprig of rosemary for a festive aroma.