Description
This fall sangria combines Cabernet Sauvignon, apple cider, apple and pear brandies, and a cinnamon simple syrup with sliced apples, pears, pomegranate, and orange. Both the syrup and the sangria need refrigerator time, so start it a day ahead.
Ingredients
Scale
- 1 bottle Cabernet Sauvignon
- 1 1/2 cups apple cider
- 1/4 cup + 2 tablespoons apple brandy
- 1/4 cup + 2 tablespoons pear brandy
- 1/4 cup Cinnamon Simple Syrup
- 2 soaked cinnamon sticks from the 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, with each slice halved
- Ice, optional
- Cinnamon Simple Syrup: 1 cup granulated sugar
- Cinnamon Simple Syrup: 1 cup water
- Cinnamon Simple Syrup: 5 whole cinnamon sticks
Instructions
- Make the cinnamon simple syrup by combining the…: Make the cinnamon simple syrup by combining the sugar and 1 cup water in a small saucepan.
- Bring to a boil over high heat and…: Bring to a boil over high heat and cook for about 3 minutes, until the sugar has completely dissolved.
- Transfer the syrup to a covered container and add the cinnamon sticks: Transfer the syrup to a covered container and add the cinnamon sticks.
- Refrigerate for at least 4 hours and up to 48 hours: Refrigerate for at least 4 hours and up to 48 hours. The longer the cinnamon infuses, the stronger the flavor will become.
- Remove the cinnamon sticks from the syrup, but save two of them for the sangria: Remove the cinnamon sticks from the syrup, but save two of them for the sangria.
- In a large covered container, combine the Cabernet…: In a large covered container, combine the Cabernet Sauvignon, apple cider, apple brandy, pear brandy, 1/4 cup cinnamon simple syrup, and the two soaked cinnamon sticks.
- Add the sliced Gala or Fuji apple, Granny…: Add the sliced Gala or Fuji apple, Granny Smith apple, red pear, green pear, pomegranate seeds, and orange slices.
- Cover and refrigerate for at least 4 hours…: Cover and refrigerate for at least 4 hours and up to 72 hours to allow the fruit and spices to infuse the sangria.
- Transfer the chilled sangria to a pitcher before serving: Transfer the chilled sangria to a pitcher before serving.
- Serve in wine glasses, over ice if desired: Serve in wine glasses, over ice if desired.
Notes
The cinnamon simple syrup needs at least 4 hours in the refrigerator and can infuse for up to 48 hours. The assembled sangria needs at least 4 hours and can sit for up to 72 hours before serving.
- Category: Drinks
- Method: Refrigerate and infuse
- Cuisine: American