Fall Sangria
- Level: Easy
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 210
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 34
- Dietary Fiber
- 3
- Sugar
- 27
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 3
- Total: 8 hr 25 min (includes chilling times)
- Active: 25 min
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.