Fall sangria recipe

Step by Step

Step 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.

Step 2

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.

Ingredient

Apple cider

2 cups 2 cups
Sugar

1 cup 1 cup
Sticks

5 cinnamon 5 cinnamon
Plus 2 tablespoons pear brandy

4 cup 4 cup
Plus 2 tablespoons apple brandy

4 cup 4 cup
Cinnamon simple syrup

4 cup 4 cup
Sticks (from cinnamon simple syrup)

2 cinnamon 2 cinnamon
Smith apple

1 granny 1 granny
Pomegranate

2 small 2 small
Gala or fuji apple

1 small 1 small
Red pear

1 small 1 small
Green pear

1 small 1 small

Fall sangria recipe

Step by Step

Step 1

Step 2

Ingredient

How do you feel?

Related Recipe

B.l.t. cocktail recipe

Unwind sangria recipe

Zephyr sangria recipe