Recipe courtesy of Mary Sue Milliken and Susan Feniger

Spiced Red Sangria

  • Level: Easy
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Ingredients

1 quart water

2 cups sugar

4 cloves

4 sticks cinnamon

4 star anise

1 vanilla pod, split

6 thin slices fresh ginger

2 750 milliliter bottles light red wine, such as Beaujolais or Cotes de Rhone

2 quarts freshly squeezed orange juice

1/4 cup freshly squeezed lime juice

Ice

BUBBLY WHITE SANGRIA WITH PINEAPPLE AND MANGO

2 quarts (64 ounces) pineapple juice

1 quart (32 ounces) mango nectar

2 750 milliliter bottles dry white wine such as Sauvignon Blanc

2 quarts seltzer

Ice

Directions

  1. In a heavy medium saucepan, combine water, sugar, cloves, cinnamon, star anise, vanilla pod and ginger. Bring to a boil, reduce to a simmer and cook 10 minutes. Turn off heat and let sit 30 minutes to infuse. Strain into large bowl. Add wine and fruit juices and stir well. Serve in pitchers over lots of ice.

BUBBLY WHITE SANGRIA WITH PINEAPPLE AND MANGO

  1. Combine all ingredients in a large bowl and stir well to combine. Serve in pitchers over lots of ice.

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