by 1 bottle red wine
4 cups apple cider
1/4 cup honey
1/2 cup spiced rum
1 apple sliced
2 clementines halved
1 clementine zested
3 cinnamon sticks
8 whole cloves
3 star anise
1 vanilla bean
1 teaspoon freshly grated nutmeg
4 thin slices fresh ginger Apple & clementine slices for garnish
Combine wine, cider, honey, rum, apple slices, clementines, and zest in a large pot (or slow cooker) set over low heat.
While liquid warms, toast cinnamon sticks, cloves, anise, vanilla, nutmeg, and ginger in a small pan for 5 minutes, tossing spices around with a wooden spoon occasionally.
Add to liquid and stir well.
Allow sangria to simmer for 25-30 minutes, stirring every once in a while to help the honey dissolve and the spices to incorporate. Do not allow the mixture to boil.
Serve while hot, garnishing with apple and clementine slices, and a pretty star anise to complement the glass.
Enjoy!
