Luis Hernandez uses an Instant Pot (a regular pressure cooker works as well) to quick-infuse red wine with apples, cloves, star anise, cinnamon and brown sugar for a spiced and fruity base for this sangria. After combining the wine mix with brandy, a squeeze of lemon adds bright, clean acidity. Pro tip: The leftover wine-soaked apples can be saved for a snack or to put on top of your oatmeal.
Spiced Sangria
Luis Hernandez | New York
Ingredients
Serving: 1
- 3 ounces wine mix (see Editor's Note)
- 1 1/2 ounces brandy
- 1 lemon wedge
Garnish: cucumber slices
Directions
- Combine wine mix and brandy in a Collins or wine glass over ice.
- Squeeze lemon wedge over the top and drop used wedge into the glass.
- Garnish with 4 cucumber slices.
Editor's Note
Wine Mix:
4 cups bold red wine, preferably merlot or cabernet
2 cinnamon sticks
2 star anise
1 teaspoon whole cloves
3 tablespoon brown sugar
1 red apple
Place all ingredients in Instant Pot. Using the manual setting, cook on low pressure for four minutes. Let pressure release (about 10 minutes). Strain out solids. Cool to room temperature.