Fall Sangria

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  • Level: Easy
  • Total: 8 hr 25 min (includes chilling times)
  • Active: 25 min
  • Yield: 10 to 12 servings
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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


  1. 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:

Yield: 2 cups
  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 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. 
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