Fall Sangria

Total Time:
8 hr 25 min
Prep:
20 min
Inactive:
8 hr
Cook:
5 min

Yield:
10 to 12 servings
Level:
Easy

Ingredients
  • 1 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 soaked 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 small pomegranate, seeded
  • 1/2 orange, thinly sliced and each sliced halved
  • Ice, to serve (optional)
  • Cinnamon Simple Syrup:
  • 1 cup granulated sugar
  • 5 whole cinnamon sticks
Directions
  • Combine the wine, apple cider, apple brandy, pear brandy, Cinnamon Simple Syrup and fruits in a large container with a lid and 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 using.

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 container with a lid, add the cinnamon sticks and let chill in the refrigerator for at least 4 hours and up to 48 hours. The longer it sits, the more intense the flavor. Remove the cinnamon sticks and save to add to the sangria mixture. Yield: 2 cups


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