Blackberry Ginger Balsamic Sangria

• SIMPLE SYRUP (WITH A TWIST)
• 1 cups water
• 1 cup sugar
• 4 star anise pods
• 1/2 tsp black peppercorns
• 1/2 tsp whole cloves
• Two 3-inch cinnamon sticks
• 1-inch slice of fresh ginger
• 1 cup Olive's Oil Blackberry Ginger Balsamic Vinegar
• SANGRIA
• One 750-ml bottle dry red wine, such as Grenache, Syrah or Cabernet Sauvignon
• 1 cup fresh apple cider
• 1/2 cup dark rum
• 1/4 cup brandy
• 1/4 cup Cointreau or Triple Sec
• 1 1/2 cups club soda
• 2 navel oranges - sliced
• 1 lime - sliced
• 1 Granny Smith apple & 1 Barlett pear - halved, cored & large diced

1. In a small saucepan, combine water, sugar, star anise, peppercorns, vinegar,
2. cloves, cinnamon sticks and ginger. Bring to a simmer over moderately high heat,
3. stirring to dissolve the sugar. Boil until reduced by one third and slightly syrupy, about
4. 15 minutes. Let the spice syrup cool, then strain into a glass jar.
5. Pour wine in a 3-qt pitcher. Stir in cider, rum, brandy, Cointreau,
6. club soda & 1/4 cup of the spice syrup; add more syrup if you prefer
7. a sweeter sangria. Add fresh fruit and refrigerate overnight. Serve
8. sangria in tall glasses over ice. Garnish with a tablespoon of diced fruit.
9. TIP: MAKE AHEAD The sangria can be refrigerated for up to 4 days. The spice syrup can be refrigerated for up to 2 weeks.

simple syrup, water, sugar, anise pods, black peppercorns, cloves, cinnamon, ginger, vinegar, sangria, red wine, apple cider, dark rum, brandy, sec, club soda, oranges, lime, pear halved

Taken from www.epicurious.com/recipes/member/views/blackberry-ginger-balsamic-sangria-52831021 (may not work)