| Level: | Easy |
| Total: | 50 min |
| Active: | 20 min |
| Yield: | 8 to 10 servings |
Ingredients
- 2 Fuji apples, cut into 1/2-inch dice
- 1 orange, unpeeled, cut into 1-inch pieces
- 1/2 cup freshly-squeezed orange juice
- 1/2 cup orange liqueur, such as Cointreau
- 1/2 cup Spiced Syrup, recipe follows
- Two 750-ml bottles Lambrusco wine
- 2 cups club soda
- 1/2 cup sugar
- 10 cardamom pods, crushed
- 8 cloves
- 2 cinnamon sticks
Instructions
- In a pitcher or punch bowl, combine the apples, oranges, orange juice, orange liqueur and Spiced Syrup; stir with a wooden spoon. Let sit for 15 minutes to allow the flavors to marry. Add the Lambrusco and club soda and stir to combine. Serve over ice.
- Combine 1/2 cup water and the sugar, cardamom, cloves and cinnamon sticks in a small saucepan. Bring to a simmer over medium heat to dissolve the sugar; cook for 2 minutes. Let cool completely, then strain. Refrigerate for up to 5 days.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 228 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 2 g |
| Sugar | 18 g |
| Protein | 0 g |
| Cholesterol | 0 mg |
| Sodium | 19 mg |
Reviews
This has been a go-to for Thanksgiving! So, so good! That cardamom makes all the difference! I couldn’t find the pods in the store so I just used like 1/8 teaspoon of ground. Crisp, light, and so delicious!
This is a staple in our house for the holidays it’s light and refreshing I serve it in an old fashioned punch bowl and it always goes fast
Wow this was so good I had to make a follow up batch the next day. The perfect fall or winter sangria. Totally delicious.
Everyone loves this! I make some kind of sangria every Sunday when our family is together for dinner and this one tops the list, those Cardamom pods make all the difference, I even use this simple syrup in other Sangria recipes.
Delicious! The spiced syrup made it so unique. I had a hard time finding halfway decent Lambrusco (i.e. something that was not Riunite) though. Recipe made plenty for brunch for six people.
Easy to make. Not too sweet and all guests loved it