Fall Sangria

Apples, brandy, wine & spices get cozy in this Fall Sangria! No chilly night stands a chance against the yummy might of this top-shelf fruit-and-wine mix up

Course Cocktail, Drinks

Cuisine American

Keyword Fall Sangria, Fall Sangria Recipe, How do I make Fall Sangria Recipe, How to make Fall Sangria Recipe

Prep Time 20

Chilling Time 8

Total Time 8 20

Servings -12 servings

Calories 267kcal

Author Kathleen

Ingredients

Cinnamon Simple Syrup

1 cup granulated sugar
1 cup water
5 whole cinnamon sticks

Sangria

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)

Instructions

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.

Make 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.

Nutrition