½ cup figs, cut in quarters
2 pears (any kind works, just make sure they’re not too ripe)
2 apples (we like ambrosia, but you can use any other type)
1 bottle dry red wine
1 star anise seed
1 cinnamon stick
All natural apple cider (not from concentrate)
Pomegranate seeds (optional)
Preheat the oven at 400F
Core the pears and apples and cut into small cubes (leave the skins on). Wash the orange and figs and cut in small segments (also with skin on). Place the apples, pears, orange and fig segments on a baking sheet with parchment paper and roast for 20-25 minutes, until juices started to come out and they have browned a bit. Be sure to not overcook the fruit (it’ll break apart in the drink). Remove the fruit, let it cool down on the tray.
In a big jug pour ¾ of the bottle of wine, all the roasted fruit (including any juices that might have dripped onto the tray), and throw in the anise seed, cinnamon stick, and cloves. Top with ½ cup of apple cider and taste for sweetness (keep in mind it’ll get sweeter as fruit sits in the mix). Let the sangria sit in the fridge for at least 2 hours for flavours to develop.
When you’re ready to serve, pour the sangria as is and garnish with an orange twist, or, if you want it warm simply heat it up in the stove by bringing it to a simmer (don’t boil it).
Add pomegranate seeds JUST as you are about to serve it, otherwise they will shrivel. Enjoy!