Winter Sangria

Sangria for the cold months

Sangria belongs to long summer afternoons, but with a few changes it makes a brilliant winter drink. Swap the citrus and sparkling water of the Spanish original for warming spices, brandy and a low simmer, and you get something that sits comfortably alongside mulled wine without copying it. The fresh fruit is what keeps it recognisable as sangria.

A medium-bodied red wine is the right starting point. Garnacha, Tempranillo and Merlot all work well because they have ripe fruit and soft tannins. Save your best bottles for drinking on their own. The brandy provides a backbone of warmth and depth, while the orange juice keeps the drink fresh.

Working with fresh fruit

Adding fresh apple and orange slices is what makes this sangria rather than mulled wine. Slice the fruit thinly so it softens slightly in the warm liquid and releases its flavour into the wine. Use unwaxed fruit if possible, since the peel will spend time in the drink. A crisp eating apple holds its shape better than a cooking apple.

Add the fruit after the sugar has dissolved and let it warm gently. You do not want it to break down or become mushy. Five minutes is enough to soften the texture and release the aromatics. Take the pan off the heat before adding the brandy to preserve its strength.

Hot or cold, take your pick

Serve straight from the pan in heatproof glasses for a warming winter version. Or cool the mixture, refrigerate it for several hours and pour it over ice for a chilled spiced sangria, which works surprisingly well even on cold evenings. For a different evening, a small batch of Hot Apple Gin makes a nice contrast.