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Spicy Apricot Sangria

 Spicy Apricot Sangria
This sweet-tart fruit punch is scented with cinnamon, allspice and cloves, which makes it a fantastic beverage for winter and fall. If you like use, 1 medium red-skinned apple and 1 medium green-skinned apple for even more color.—Taste of Home Test Kitchen
7 ServingsPrep: 25 min. + chilling


  • 3 cinnamon sticks (3 inches)
  • 10 whole allspice
  • 10 whole cloves
  • 6 cups apricot nectar
  • 1 cup water
  • 1/2 cup lemon juice
  • 2 cups ginger beer, chilled
  • 1 large apple, cubed
  • 1 large pear, cubed
  • 1 medium orange, sliced
  • 1 medium lemon, sliced
  • Fresh mint leaves, optional


  • Place the cinnamon, allspice and cloves on a double thickness of
  • cheesecloth; bring up corners of cloth and tie with string to form a
  • bag.
  • Place the apricot nectar, water, lemon juice and spice bag in a large
  • saucepan. Bring to a boil. Remove from the heat; cover and steep for
  • 5 minutes. Transfer to a pitcher. Cover and refrigerate at least 3
  • hours. Discard spice bag.
  • Just before serving, add the ginger beer, fruits and, if desired,
  • mint leaves. Yield: 7 servings.

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Spicy Apricot Sangria (continued)

Nutritional Facts: 1 cup equals 187 calories, trace fat (trace saturated fat), 0 cholesterol, 12 mg sodium, 49 g carbohydrate, 3 g fiber, 1 g protein.