Ingredients (Serves 4-6)
For the spiced syrup
85ml water
50g granulated sugar
2 cinnamon sticks
6 cardamom pods
5 whole black peppercorns
5 whole cloves
1 whole star anise

In a small saucepan, combine water, sugar, and whole spices. Bring to a boil over medium heat, then reduce the heat to medium low and simmer for 5 minutes.

Remove the saucepan from the heat and leave the syrup to steep and cool to room temperature, at least 10 minutes. Once cooled, strain the syrup into a bowl or jar, discarding all of the spices except the cinnamon sticks.

For the sangria
1 JAZZ™ Apple, quartered, cored and diced
1 medium orange, sliced into wedges
100g fresh or frozen cranberries
750ml bottle dry red wine (Spanish Grenache or Pinot Noir work best)
90ml brandy
Juice from 3 oranges (approx. 190ml)
120ml unsweetened cranberry or pomegranate juice
Ice, to serve
Rosemary sprigs, to garnish (optional)

To a large pitcher, add the apple, orange, and cranberries.

Pour in the red wine, brandy, orange juice, cranberry juice, and spiced syrup, and stir everything together well.

Add the cinnamon sticks reserved from making the spiced syrup. Cover the pitcher and refrigerate the sangria for 2-4 hours or overnight.

Remove the pitcher from the fridge 1-2 hours and let the sangria come to room temperature before serving.

Serve over ice, garnished with a sprig of rosemary.