Ingredients
Sugar Syrup
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2 cups water
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1 cup sugar
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4 star anise pods
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1/2 teaspoon black peppercorns
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1/2 teaspoon whole cloves
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Two 3-inch cinnamon sticks
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1-inch slice of fresh ginger
Sangria
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One 750-ml bottle dry red wine, such as Grenache, Syrah or Cabernet Sauvignon
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1/2 cup fresh orange juice
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1/2 cup light rum
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1/4 cup brandy
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1/4 cup Cointreau or Triple Sec
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1 1/2 cups club soda
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2 navel oranges—peeled, halved, seeded and cut into large dice
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1 lime—peeled, halved, seeded and cut into large dice
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1 Granny Smith apple—halved, cored and cut into large dice
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1 Bartlett pear—halved, cored and cut into large dice
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Ice cubes
Directions
MAKE THE SANGRIA
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In a small saucepan, combine the water, sugar, star anise, peppercorns, 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.
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Pour the red wine into a 3-quart pitcher. Stir in the orange juice, rum, brandy, Cointreau, club soda and 1/4 cup of the spice syrup; add more syrup if you prefer a sweeter sangria. Add the diced oranges, lime, apple and pear and refrigerate overnight. Serve the sangria in tall glasses over ice. Garnish with a tablespoon of the diced fruit.
Make Ahead
The sangria can be refrigerated for up to 4 days. The spice syrup can be refrigerated for up to 2 weeks.