Fall Sangria with Apple Cider, Pear Brandy, and Fresh Fruit

A fall sangria asks for a little planning, and that planning is what makes it good. There are two infusions at work here: a cinnamon simple syrup that steeps in the refrigerator before it ever meets the wine, and the sangria itself, which sits chilled with sliced fruit for hours so the apple, pear, pomegranate, and orange flavors settle into the Cabernet Sauvignon and apple cider.

Because both stages need refrigerator time, this is a drink to start the day before you plan to serve it. The hands-on work is short. The waiting is the recipe.

Fall Sangria Ingredients

The sangria starts with one bottle of Cabernet Sauvignon and 1 1/2 cups apple cider. Apple brandy and pear brandy each go in at 1/4 cup plus 2 tablespoons, and 1/4 cup of the cinnamon simple syrup sweetens and spices the mix. Two soaked cinnamon sticks, pulled from that syrup, go into the container with the liquid.

The fruit is sliced thin so it fits neatly in a glass: one small Gala or Fuji apple, one Granny Smith apple, one small red pear, and one small green pear, all cored and thinly sliced. Half a small pomegranate, seeded, adds its arils, and half an orange, thinly sliced and each slice halved, rounds things out. Ice is optional at serving.

For the cinnamon simple syrup, you need 1 cup granulated sugar, 1 cup water, and 5 whole cinnamon sticks.

Make the Cinnamon Simple Syrup

Combine the sugar and 1 cup water in a small saucepan. 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. 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.

Combine the Wine, Cider, Brandies, and Cinnamon Syrup

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 Apples, Pears, Pomegranate, and Orange

Add the sliced Gala or Fuji apple, Granny Smith apple, red pear, green pear, pomegranate seeds, and orange slices.

Refrigerate and Infuse the Sangria

Cover and refrigerate for at least 4 hours and up to 72 hours to allow the fruit and spices to infuse the sangria.

Transfer to a Pitcher and Serve Over Ice if Desired

Transfer the chilled sangria to a pitcher before serving. Serve in wine glasses, over ice if desired.

For more seasonal cooking to pair with a fall gathering, these cozy fall dessert recipes, this collection of fall baking, and these September menu ideas are good places to start.

Fall Sangria with Apple Cider, Pear Brandy, and Fresh Fruit

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• Author: Naya
• Total Time: 8 hours 25 minutes
• Yield: 10–12 servings 1x

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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.

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Ingredients

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• 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

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Instructions

1. 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.
2. 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.
3. Transfer the syrup to a covered container and add the cinnamon sticks: Transfer the syrup to a covered container and add the cinnamon sticks.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. Transfer the chilled sangria to a pitcher before serving: Transfer the chilled sangria to a pitcher before serving.
10. 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