Spice-Infused Sangria

• 2 cups water
• 1 cup sugar
• 4 star anise pods
• 1/2 teaspoon black peppercorns
• 1/2 teaspoon whole cloves
• Two 3-inch cinnamon sticks
• 1-inch slice of fresh ginger
• One 750-ml bottle dry red wine, such as Grenache, Syrah or Cabernet Sauvignon
• 1/2 cup fresh orange juice
• 1/2 cup light rum
• 1/4 cup brandy
• 1/4 cup Cointreau or Triple Sec
• 1 1/2 cups club soda
• 2 navel orangespeeled, halved, seeded and cut into large dice
• 1 limepeeled, halved, seeded and cut into large dice
• 1 Granny Smith applehalved, cored and cut into large dice
• 1 Bartlett pearhalved, cored and cut into large dice
• Ice cubes

1. MAKE THE SANGRIA In a small saucepan, combine the water, sugar, star anise, peppercorns, cloves, cinnamon sticks and ginger.
2. Bring to a simmer over moderately high heat, stirring to dissolve the sugar.
3. Boil until reduced by one third and slightly syrupy, about 15 minutes.
4. Let the spice syrup cool, then strain into a glass jar.
5. MAKE THE SANGRIA Pour the red wine into a 3-quart pitcher.
6. Stir in the orange juice, rum, brandy, Cointreau, club soda and 1/4 cup of the spice syrup; add more syrup if you prefer a sweeter sangria.
7. Add the diced oranges, lime, apple and pear and refrigerate overnight.
8. Serve the sangria in tall glasses over ice.
9. Garnish with a tablespoon of the diced fruit.

water, sugar, anise pods, black peppercorns, whole cloves, cinnamon, ginger, red wine, orange juice, light rum, brandy, sec, club soda, bartlett, cubes

Taken from www.foodandwine.com/recipes/spice-infused-sangria (may not work)