My fall sangria recipe has it all — and I do mean it all!
With an incredible combination of ingredients, this autumn punch will fire up your tastebuds with flavor. From apples to pears, brandy to wine, and our rock star ingredient, cinnamon syrup, gear up for the best sangria you’ve ever had!
Don’t be intimidated by the numbers of ingredients, most of them just get poured in the pitcher. How easy is that?
There’s something about autumn that makes everything taste better. Maybe it’s the coziness of the season that has you reaching for spiked hot chocolate or an apple martini. or maybe it’s the freshness of a sloe gin fizz or a lime rickey.
Whatever the reason, let’s whip up some sangria!
Any recipe that promises the flavors of fall has me eager and ready — but this fall sangria recipe? Not only does it come LOADED with every single delicious thing about autumn, but it also has three different alcohols too!
- Fruit GALORE
- Autumn flavors to the max!
- Wine + brandy + brandy
- Party-ready and people-pleasing!
- Wine: I suggest using a Grenache. It’s a Spanish wine that is fruity and low in tannins which blend beautifully in a sangria. If you’d like to switch up the wine, just look for another variety with those qualities.
- Apples: Gala, Fuji, and Granny Smith? What is going on?? Flavor and dimension, of course! Each type of apple brings a unique texture and taste to this fall sangria recipe, so yes, they are all needed!
- Pomegranate: No seeds here! Make sure you take all the seeds out of your pomegranate before you add it — follow these steps to become a pomegranate-seeding champ!
Wanna shake things up? My fall sangria recipe is all ready to play!
- Use EverClear. Swap your wine or brandy for EverClear! This is very similar to the other delectable fall favorite, apple pie moonshine.
- Add berries. Not a fan of apples? No problem! Nix the apples and add your favorite fruit for something more akin to giggle juice or hippie juice.
- Add cranberries. Go even farther into fall with cranberries! You can even then swap the brandy for bourbon to get a play on a cranberry bourbon cocktail.
Looking for more delicious autumn beverages to warm up your chilly nights? My fall sangria recipe is just the beginning!
Cinnamon Simple Syrup
- 1 cup granulated sugar
- 1 cup water
- 5 whole cinnamon sticks
- 1 bottle Grenache
- 1 1/2 cups spiced apple cider
- 1/4 cup plus 2 tablespoons apple brandy
- 1/4 cup plus 2 tablespoons pear brandy
- 1/4 cup cinnamon simple syrup
- 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 halved, thinly sliced and each sliced
- ice to serve (optional)
Make Cinnamon Syrup:
- In a small saucepan add the sugar and water. Turn heat to high, bring to a boil, and cook for about 3 minutes or until sugar dissolves completely. Place syrup in a container and add cinnamon sticks and cover tightly. Chill syrup in the fridge for a minimum of 4 hours up to 48 hours. The cinnamon flavor will get stronger the longer it sits. Remove the cinnamon sticks and set aside to use in the sangria.
- In a pitcher, add wine, spiced apple cider, both brandys, 1/4 cup cinnamon simple syrup, reserved cinnamon sticks from syrup, and all the fruit. Cover top of pitcher tightly with plastic wrap and place in the fridge for 4 to 72 hours. Serve in individual glasses over ice.
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Source: Bobby Flay