Best Spicy Sangria Recipes

Spicy Apricot Sangria image

Provided by Taste of Home

Time 25m

Yield 7 servings.

Number Of Ingredients 12

Steps:

Place the cinnamon, allspice and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag., Place the apricot nectar, water, lemon juice and spice bag in a large saucepan. Bring to a boil. Remove from the heat; cover and steep for 5 minutes. Transfer to a pitcher. Cover and refrigerate at least 3 hours. Discard spice bag., Just before serving, add the ginger beer, fruits and, if desired, mint leaves.

Nutrition Facts :

Spicy Sangria image

Provided by Mikekey *

Categories Cocktails

Time 10h10m

Number Of Ingredients 7

1 bottle (750 ml) dry white wine
3 Tbsp brandy
2 small red chilis, seeded and quartered
2 medium tart green apples, cored and diced
2 large yellow plums, pitted and sliced
2 medium peaches, peeled, pitted and cut into chunks
2 c club soda, chilled

Steps:

1. Combine all the ingredients, except for the club soda, in a large serving pitcher, mixing well.
2. Refrigerate overnight.
3. Just before serving, mix in the club soda. Serve over ice.

SPICY RED SANGRIA (FROM FOODANDWINE.COM image

Yield 8 cups

Number Of Ingredients 20

SUGAR SYRUP
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
SANGRIA
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 oranges-peeled, halved, seeded and cut into large dice
1 lime-peeled, halved, seeded and cut into large dice
1 Granny Smith apple-halved, cored and cut into large dice
1 Bartlett pear-halved, cored and cut into large dice
Ice cubes

Steps:

MAKE THE SUGAR SYRUP In a small saucepan, combine the water, sugar, star anise, peppercorns, 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 orange juice, rum, brandy, Cointreau, club soda and 1/4 cup of the spice syrup; add more syrup if you prefer a sweeter sangria. Add the diced oranges, lime, apple and pear and refrigerate overnight. Serve the sangria in tall glasses over ice. Garnish with a tablespoon of the diced fruit. MAKE AHEAD The sangria can be refrigerated for up to 4 days. The spice syrup can be refrigerated for up to 2 weeks.