Fall Sangria

0 Ratings
Recipe courtesy ofBobby Flay

Total: 4 hr 20 min Cook: 20 min

Yield: 4 to 6 servings

Level: Easy

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Ingredients

  • One 750-milliliter bottle cabernet sauvignon
  • 1 1/2 cups apple cider 
  • 1/4 cup plus 2 tablespoons apple brandy 
  • 1/4 cup plus 2 tablespoons pear brandy 
  • 1/4 cup Cinnamon Simple Syrup, recipe follows
  • 2 cinnamon sticks (from Cinnamon Simple Syrup) 
  • 1 small Gala or Fuji apple, cored and thinly sliced 
  • 1 Granny Smith apple, cored and thinly sliced 
  • 1 small red pear, cored and thinly sliced 
  • 1 small green pear, cored and thinly sliced 
  • 1/2 orange, thinly sliced, each slice halved 
  • Seeds from 1/2 small pomegranate
  • Cinnamon Simple Syrup:
  • 1 cup sugar
  • 5 cinnamon sticks 

Directions

  • Combine the wine, apple cider, apple and pear brandies, Cinnamon Simple Syrup, cinnamon sticks, Gala and Granny Smith apples, red and green pears, oranges and pomegranate seeds in a large container with a lid. Refrigerate for at least 4 hours and up to 72 hours. Transfer to a pitcher before serving. Serve in red wine goblets over ice, if desired.

  • Cinnamon Simple Syrup:
  • Combine the sugar and 1 cup water in a small saucepan. Bring to a boil over high heat and cook until the sugar is completely dissolved, about 3 minutes. Transfer the syrup to a lidded container, add the cinnamon sticks and let chill in the refrigerator for at least 4 hours and up to 48 hours -- the longer, the more intense the flavor. Remove the cinnamon sticks and save for the sangria.

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