• 1 c. water
• 1 c. sugar
• 4 star anise pods
• 1/2 tsp. black peppercorns
• 1/2 tsp. whole cloves
• Two 3″ cinnamon sticks
• 1″ slice of fresh ginger
• 1 c. Blackberry Ginger Balsamic Vinegar
• 1 c. fresh apple cider
• 1/2 c. dark rum
• 1/4 c. brandy
• 1/4 c. Cointreau or Triple Sec
• 1 1/2 c. club soda
• 2 navel oranges—sliced
• 1 lime—sliced
• 1 Granny Smith apple—halved, cored and cut into large dice
• 1 Bartlett pear—halved, cored and cut into large dice ice cubes
• One 750-ml bottle dry red wine, such as Grenache, Syrah or Cabernet Sauvignon

PreparationMAKE THE SUGAR SYRUP In a small saucepan, combine the water, sugar, star anise, peppercorns, Seasons Blackberry Ginger Balsamic 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.

MAKE THE SANGRIA Pour the red wine into a 3-quart pitcher. Stir in the apple cider, rum, brandy, Cointreau, club soda and 1/4 cup of the
spice syrup; add more syrup if you prefer a sweeter sangria. Add the sliced oranges, lime, apple and pear and refrigerate overnight. Serve the
sangria in tall glasses over ice. Garnish with a tablespoon of the 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.

**An original Carter & Cavero recipe adaptation from