In a large stockpot, bring wine and apple juice to medium-high heat
750 ml Spanish Sangria, 1½ cups apple juice
Add in granulated and brown sugar, ground nutmeg, ground cloves and apple pie spice; stir and cook until sugars dissolve
¼ cup granulated sugar, 1 tablespoon light brown sugar, packed, ¼ teaspoon ground nutmeg, ⅛ teaspoon ground cloves, ½ teaspoon apple pie spice
Add 5-6 thin orange slices and 3-4 cinnamon sticks; turn heat to simmer and allow mixture to simmer for 30 minutes; strain through a fine meshed strainer and serve individually,or return to stockpot for self-serving with a ladle
For the sugar rimmed cup, pour sugar onto a large saucer; wet the edge of the serving cup with water and dip the rim of the cup into the sugar; set aside until time to serve the mulled Sangria
Notes
Apple juice works great in this recipe, but if you can only find apple cider, feel free to use that. You may have to add more sugar if you use apple cider. Don't forget to strain it through a fine-meshed strainer!Serve in heat-resistant mugs or cups. If you're serving a large group, double the recipe and pour the mulled Sangria into a coffee thermos for self-serving.If you want a super sweet version, read the recipe tips in the accompanying post.