Spiced Sangria


1 pitcher, about 4 to 6 glasses


2 oranges, sliced into wedges
2 apples, sliced into wedges
1 firm mango, cut into small cubes
8 whole cloves
5 green cardamom pods
3 cinnamon sticks
4 ounce simple syrup
40 ounces red wine
8 ounces triple sec
4 ounces brandy

1 orange, sliced into wheels
Small handful whole cloves
Cinnamon sticks


Gently muddle the fruit with the spices and simple syrup in the bottom of a large pitcher. Add the red wine, triple sec, and brandy. Stir to mix. Cover the pitcher with plastic wrap and refrigerate for at least 1 day and up to 1 week.

Make the garnish: stud the orange slices with the cloves. To serve, fill metal tumblers with ice, pour in the spiced sangria, and garnish with the orange slices and cinnamon sticks.