Harvest Spiced Sangria, 6 servings
1 bottle red wine (*try a Spanish red wine for a powerful, expressive wine that offers way more than just value)
2 cups apple cider
1/2 cup apple brandy
1/4 cup cinnamon simple syrup*
1 apple cored and chopped
1 pear cored and chopped
1/2 orange quartered and sliced
1/2 cup pomegranate arils
4 cinnamon sticks
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
*To make cinnamon simply syrup 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 6 cinnamon sticks, and chill for at least 4 hours.
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