Directions

blank

1. Combine the sugar, water, and whole spices in a small saucepan.

2. Bring the mixture to a gentle boil over medium heat.
3. Reduce the heat to low and cook for 3 minutes.
4. Allow the syrup to be steep and cool to room temperature for 10 minutes.
5. Strain the syrup into a small bowl and remove the other spices except the cinnamon stick.

blank

1. Fill a large pitcher halfway with wine.

2. Combine the orange juice, brandy, and spiced syrup in the pitcher.

3. Add the other orange, halved and sliced, to the pitcher with the other fruit slices.

4. Add the cinnamon stick you saved after making the syrup.
5. Stir the mixture gently.
6. Refrigerate the sangria for 2 hours or overnight, covered.
7. Allow the sangria to come to room temperature in the pitcher for 1-2 hours before serving.
8. If desired, garnish with additional fruit slices.