Fall Sangria

  • Level: Easy
  • Total: 4 hr 20 min (includes chilling time)
  • Active: 20 min
  • Yield: 4 to 6 servings
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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 


  1. 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:

  1. 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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