Ingredients:

  • 4 cups Spiced Apple Cider
  • ½ cup packed Dark Brown Sugar (or 1/2 cup Maple Syrup)
  • 1 cup Fresh Cranberries (fresh or frozen)
  • 4 large Cinnamon Sticks
  • 5 pieces Whole Star Anise
  • 1 teaspoon Whole Cloves
  • 4 generous shavings Nutmeg
  • 4 long strips Orange Zest (avoiding white pith)
  • 2 standard bottles (1.5 litres) Dry Red Wine (Merlot, Pinot Noir, or Tempranillo)
  • 1 cup Brandy or Cognac
  • 2 large Sliced Apples (Gala, Honeycrisp, or Fuji, cored)
  • 2 large Sliced Pears (Bosc or Anjou, cored)
  • Clementine/Orange Slices (for garnish, optional)
  • Fresh Rosemary Sprigs (for garnish, optional)

Instructions:

  1. Prepare the Fruit and Spices: Core and slice the apples and pears, leaving the skin on for texture and colour. Remove zest strips from the orange using a vegetable peeler.
  2. Combine Aromatic Ingredients: Place the apple cider, brown sugar (or maple syrup), cranberries, cinnamon sticks, star anise, cloves, nutmeg shavings, and sliced apples and pears into the bowl of the slow cooker.
  3. Start the Infusion: Cover the slow cooker and set the temperature to LOW. Allow the mixture to gently heat and the spices to infuse for 90 minutes. Do not use the High setting.
  4. Monitor Temperature: Check the mixture after 90 minutes. It should be hot and fragrant, but not simmering or boiling rapidly.
  5. Introduce the Wine: Pour both bottles of red wine into the slow cooker. Stir gently.
  6. Add the Brandy: Pour in the measure of brandy or Cognac. Stir once more.
  7. Complete the Warming: Cover and continue cooking on the LOW setting for another 30 minutes. This allows the wine to warm through without evaporating the alcohol.
  8. Taste and Adjust: Taste a small sample. If you prefer it sweeter, add a tablespoon of brown sugar or maple syrup, stirring until dissolved.
  9. Hold Warm or Chill: If serving immediately, switch the slow cooker setting to KEEP WARM. For optimal flavor infusion, allow it to cool entirely, then transfer to a large pitcher and refrigerate for 4 to 24 hours.
  10. Serve: Ladle the sangria, ensuring each glass gets some of the spiced fruit. Garnish glasses with a thin slice of orange and a rosemary sprig for a festive flourish.