Combine 1/2 cup wine, brandy, liqueur, and sugar in a 2-quart glass measure. Microwave at high 1 minute or until mixture is warm; stir to dissolve sugar. Stir in the remaining wine, juices, cloves, allspice, and cinnamon. Chill at least 2 hours.
Strain mixture into a pitcher, and discard spices. Just before serving, stir in sparkling water and the remaining ingredients.
The recipe was excellent. My only recommendations are that unless you like a spicy sangria, don't chill more than 4 hours (I chilled it overnight before taking out the allspice and cloves). Also, if you don't think it's sweet enough, I added some more orange juice and grenadine. It was very well received when served. (Hint: I also chilled my glass pitcher before I served it to help keep the sangria cold).
I think this recipe is great for a pre-meal gnoshing of small plates or hor d'ourves.
This is great! I wish I had made a second batch! I used a bottle of Spanish wine and made it according to the directions. I let the spices/wine sit overnight. Next time I think I'll use guava juice instead of OJ so it's like the sangria at my favorite Spanish restaurant.
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