Zurracapote

• 1 1/2 cups dry red wine
• 3 3/4 cups sugar
• 6 juniper berries, bruised
• 1 small cinnamon stick
• 3/4 cup diced dried apricots
• 3/4 cup golden raisins
• 1/4 cup zurra red wine syrup
• 2 bottles red wine (preferably tempranillo)
• 1/2 cup Torres orange liqueur or Triple Sec
• 1/2 cup vodka
• 2 lemons, thinly sliced, for garnish
• 2 Fuji apples, cored and diced, for garnish
• 12 ounces Sprite, or as needed

1. For the zurra red wine syrup: In a pot, combine wine, sugar, juniper berries and cinnamon stick.
2. Place over low heat and stir just until sugar has dissolved; do not bring to a boil.
3. Pour over apricots and raisins.
4. Let stand 20 minutes.
5. Strain over a bowl and reserve fruit and syrup separately.
6. Discard juniper berries and cinnamon stick.
7. This makes more than needed (2 cups syrup and 1 1/2 cups fruit), but syrup and fruit may be stored separately, covered and refrigerated, for up to 1 month.
8. For the zurracapote: In a 3-quart container, combine the zurra syrup, wine, liqueur and vodka.
9. Refrigerate until chilled, at least 3 hours.
10. To serve, divide punch between two 1 1/2-quart pitchers.
11. Fill each of 12 tall glasses with ice, 1 slice lemon and a spoonful of diced apple.
12. Divide remaining lemon and apple, 1/4 cup apricot-raisin mixture and 2 cups ice cubes between the pitchers.
13. Pour 5 ounces zurracapote into each glass, and top with 1 ounce of Sprite, or to taste.
14. Stir before serving.

red wine, sugar, berries, cinnamon, apricots, golden raisins, zurra red wine syrup, red wine, torres orange liqueur, vodka, lemons, apples, sprite

Taken from cooking.nytimes.com/recipes/1014753 (may not work)