For The Spiced Simple Syrup

In a small saucepan, over high heat, combine the water, sugar, cinnamon and star anise. Bring the mixture to a light boil then reduce the heat to low and simmer for 5-10 minutes. Remove from heat and let the syrup steep and cool to room temperature. For this recipe, you will only use 1/4 cup of the simple syrup. The rest will keep covered, in the refrigerator, for up to 3 weeks.

Assemble the Sangria

Pour the wine into a large bowl or pitcher. Add the pomegranate juice and liqueurs and mix well.

Juice two of the oranges (you should have about ½ c of orange juice). Add the juice to the wine along with 1/4 cup spiced syrup. If desired, add 1 cinnamon stick and the star anise from the simple syrup. Mix well.

Thinly slice the other orange and add a few slices to the serving bowl or pitcher, reserving some slices for serving. Add the sliced pear and half of any other fruit you are using.

Cover the bowl or pitcher and refrigerate the sangria for at least 2 hours or overnight to let the flavours blend.

When ready to serve, garnish the sangria with the remaining fruit, and the pomegranate arils, if using. Pour the sangria into glasses and serve.