Spiced White Sangria Recipes

WHITE WINE SANGRIA

Steps:

• Add the white wine, grape juice, rum, grapes, apple, lemon and pear to a large pitcher and stir to combine. Refrigerate for at least 1 hour and up to overnight, so the flavors have time to develop.
• Stir in the sparkling wine before serving.

WHITE AUTUMN SPICE SANGRIA

Steps:

• Slice the orange into 1/2-inch wide slices, then poke all around the peels with a toothpick to make holes for the cloves. Stick the stem end of the whole cloves into the toothpick holes.
• Add clove-studded orange slices to a pitcher along with the pear and apple slices. Top with the cinnamon sticks and sprinkle in the allspice.
• Pour in the bottle of Sauvignon Blanc and add the rum. Stir gently.
• Cover and refrigerate for at least 4 hours, up to 8 hours.
• Remove from refrigerator and strain mixture to remove allspice and any errant bits of clove. Add back the fruit and cinnamon sticks.
• Pour in ginger ale and stir gently.
• Serve with pieces of fruit in each glass and top with a fresh cinnamon stick.

SPICED WHITE SANGRIA

Steps:

• Combine first 7 ingredients in a large pitcher. Refrigerate, covered, stirring occasionally, about 4 hours. Discard cinnamon sticks. Refrigerate, covered, 2 hours longer. Just before serving, stir in chilled club soda. Serve over ice with fruit slices in each glass.

CLASSIC SPANISH SANGRIA

Steps:

• Have the fruit, rum, wine, and orange juice well chilled. Slice the lemon, lime and orange into thin rounds and place in a large glass pitcher. Pour in the rum and sugar. Chill in refrigerator for 2 hours to develop the flavors.
• When ready to serve, crush the fruit lightly with a wooden spoon and stir in the wine and orange juice. Adjust sweetness to taste.

SPICED APPLE CIDER SANGRIA

Steps:

• Add all ingredients except ginger ale to a 2.5-quart or larger pitcher. Cover with airtight lid or cover tightly with plastic wrap and refrigerate for at least 4 hours, up to 24 hours.
• If desired, remove fruit and pour mixture through a fine-mesh sieve to strain out the spices and orange peel. Discard spices and orange peel and return liquid and apples to the pitcher. Personally, I like having the cloves and allspice bob around in each glass, so I don't strain, but you do have to be careful to dodge the whole spices when drinking it.
• Pour liquid into glasses about halfway. Add apple slices until glass is about 3/4 full. Top off with ginger beer. Serve with a straw.

SPICED RED SANGRIA

Steps:

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