fall sangria

Name: Fall Sangria
Prep time: 6 h 20 min
Cook time: 5 min
Yield: 6
Cuisine: Spanish
Ingredients: ## CINNAMON SIMPLE SYRUP; 1 cup(s) sugar; 1 cup(s) water; 2-3 cinnamon sticks; ## FALL SANGRIA; apple, pears, oranges, pomegranate arils, and/or cranberries; 750 milliliter(s) pinot grigio or other dry white wine; 1/2 cup(s) apple or pear brandy; 1 cup(s) apple juice or apple cider; 1/2 cup(s) cinnamon simple syrup; soda water, optional

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Kitchen Crew

Submitted on Jun 24, 2024

Sangria is a wonderful drink; an infinitely adaptable punch to any season. While typically thought of as a summer party cocktail option, the mix of wine, liquor, and fruit is equally enjoyable as the hot days turn cooler in autumn to showcase the fruits of the season. This fall sangria recipe is intentionally kept simple and features that lovely combination of apple and cinnamon. It uses a dry white wine, pairing it with apple juice and a fruity brandy. Apple brandy is the preference, though pear brandy can add extra dimension. Like a sparkling sangria? Simply top each glass with club soda!

Rate

prep time 6 Hr 20 Min

cook time 5 Min

method Stove Top

yield 6 serving(s)

Ingredients

CINNAMON SIMPLE SYRUP
1 cup sugar
1 cup water
2-3 cinnamon sticks
FALL SANGRIA
apple, pears, oranges, pomegranate arils, and/or cranberries
750 milliliters pinot grigio or other dry white wine
1/2 cup apple or pear brandy
1 cup apple juice or apple cider
1/2 cup cinnamon simple syrup
soda water, optional

How To Make fall sangria

Step 1

To make the cinnamon simple syrup, combine the sugar with the water in a saucepan over medium heat. Bring to a low boil and stir until the sugar dissolves. Reduce the heat to low, add the cinnamon sticks, cover and turn off the heat. Let the cinnamon infuse into the syrup as it cools; Strain.

Step 2

To make the fall sangria, cut an apple, pear, and orange into thin slices that will fit your pitcher.
Step 3

Pour the white wine, brandy, apple juice, and syrup into the pitcher.
Step 4

Add the cut fruits and pomegranate arils or cranberries, as well as a few cinnamon sticks (you can reuse the cinnamon from the syrup). Stir well and cover the pitcher, then refrigerate for 6 to 12 hours. (The flavors "marry" more deeply the longer you let the sangria chill in the fridge.)
Step 5

When ready to serve, pour the sangria into glasses (over ice if desired), adding more cut fruits as a garnish. Top with soda water, if desired.
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