|Sangria gets spiced up with star anise and vanilla bean.|
Sangria in winter? It's crazy, I know, and clearly I am ready for spring and summer to arrive, but this is not your average concoction of wine, booze and macerated fruit. This Tempranillo-enhanced sangria gets fully winterized with fresh, tart pure cherry juice, licorice-flavored star anise and split vanilla beans. What you get is a soul warming cup of boozy goodness that equally satisfies when it’s either served warm in a big mug or chilled over ice with a splash of soda water.
Heavily spiced foods are a natural choice for this sangria recipe, so try pairing it with a platter of Tacos Al Pastor, Spanish-style sauteed garlic shrimp, or eggs scrambled with fresh chorizo.
1 cup Tempranillo or other full-bodied red wine
2 tablespoons sugar
1/4 cup brandy
1/4 cup triple sec
1/4 cup peach schnapps
3/4 cup orange juice
1/2 cup pure cherry juice (no sugar added)
3 pieces whole star anise
1 vanilla bean, split in half
Optional fresh fruit garnishes: sliced apples, oranges, red grapes or fresh cherries
Soda water, optional
Pour the red wine into a large pitcher. Add sugar and stir to dissolve well. Add brandy, triple sec, schnapps, orange juice and cherry juice. Stir well. Add the star anise and vanilla bean. Add fruit of your choice.
Cover pitcher with plastic wrap and store in the refrigerator for at least 4 hours, preferably overnight.
Remove the star anise and the vanilla bean and serve sangria over ice topped with a splash of soda water or gently heat sangria in a pot and serve in a mug granished with a cinnamon stick. Pin It Now!