Port Sangria Recipe

Combine sugar and water in a small saucepan over medium heat and stir until the sugar dissolves.

Add the lightly crushed cardamom pods to the pan, bring to a gentle simmer, and let simmer for 4–5 minutes to infuse. Remove from heat.

Allow the syrup to cool with the pods in it for at least 15 minutes, then strain out the pods. Refrigerate until ready to use. Yield: about 3/4 cup syrup.

In a large pitcher (about 1.5–2 quart capacity), add the fresh blackberries and gently muddle 1/2 of them with the back of a wooden spoon to release juices—leave the rest whole for texture and garnish.

Add the thinly sliced orange (and optional lemon) to the pitcher, tucking a few slices against the glass so they look attractive when served.

Pour in the Tempranillo, fortified wine (Pedro Ximénez or ruby port), vanilla vodka, and fresh orange juice.

Stir in 2 to 3 tablespoons of the cooled cardamom simple syrup, tasting as you go. Adjust sweetness—add up to 1/4 cup syrup if you prefer a sweeter, more fortified style.

Gently stir to combine, then refrigerate the sangria for at least 2 hours and up to overnight to allow flavors to marry and fruit to infuse. If refrigerating longer than 2 hours, give the pitcher a gentle stir before serving.

Fill wine glasses or short tumblers with ice (about 1/4–1/3 cup per glass).

Ladle the sangria into glasses, making sure each glass gets some muddled blackberry pieces and a slice of orange.

Top each glass with a few whole blackberries and a mint sprig if using. Taste and, if desired, add a splash more vanilla vodka or fortified wine to individual glasses for extra strength.

Serve cold. Leftover sangria will keep refrigerated, covered, for up to 48 hours; stir gently before serving again.