Autumn Harvest Fall Sangria
This Autumn Harvest Fall Sangria recipe is made with red wine and seasonal fruit and spices and is a delicious cocktail for celebrating the glory of autumn!
Servings 6 people
Ingredients
- 1 bottle light-bodied Spanish wine (I used Rioja.)
- 2 cups apple cider
- 1/2 cup pear or apple brandy
- 1/4 cup cinnamon simple syrup*
- 1 Honeycrisp apple cored and chopped
- 1 green pear cored and chopped
- 1/2 orange quartered and sliced
- Seeds from one pomegranate about 1/2 cup
- 3 or 4 cinnamon sticks
Instructions
- In a large pitcher, combine the wine, apple cider, brandy, cinnamon simple syrup, and fruits.
- Refrigerate at least 4 hours or overnight prior to serving.
Notes
*Cinnamon Simple Syrup:
1 cup water
1 cup sugar
6 cinnamon sticks In a saucepan, combine 1 cup of water with 1 cup of sugar. Bring to a boil over high heat and cook until the sugar dissolves and the liquid just starts to thicken. Transfer the liquid to a heatproof container, add the cinnamon sticks, and chill for at least 4 hours.
1 cup sugar
6 cinnamon sticks In a saucepan, combine 1 cup of water with 1 cup of sugar. Bring to a boil over high heat and cook until the sugar dissolves and the liquid just starts to thicken. Transfer the liquid to a heatproof container, add the cinnamon sticks, and chill for at least 4 hours.