Fall Sangria

Today we share with you a recipe for Fall Sangria. It is a nice twist on the classic with the addition of cider and Fall Spiced Simple Syrup.  The fresh fruit consists of fresh apples, pears and oranges. The timing of the drink is important when steeping the fruit. Too long and you end up with mushy apples and pears, so we suggest making the batch mid-day for service at cocktail hour (6 hours +/-) This give the fruit time to soak up the sangria flavors without getting soggy. We also strongly suggest using a modestly priced red wine when making the Sangria and saving your prized Cabernets to drink on their own!  Happy Fall!

Fall Sangria

Makes 6-8 servings

Combine the following ingredients in a 2 liter pitcher

  • 1-750ml bottle of Juicy Red Wine (we like an in-expensive American Zin)
  • 1 ½ Cups Fresh Apple Cider
  • ½ Cup Brandy
  • ¼ Cup Spiced Simple Syrup*
  • 2 Red Delicious Apples Cored and Sliced Thin
  • 2 Bartlett Pears Cored and Sliced Thin
  • 2 Oranges Sliced Thin

Cover and Steep for 6 hours. Serve Over Ice in a Red Wine Glass. Add a Splash of Club Soda for a Spritzy Finish (optional). Offer Cocktail Forks to Spear the Fruit.

Spiced Simple Syrup

In a small saucepan add:

  • ½ Cup of Sugar
  • ½ Cup of Water
  • 1 Stick of Cinnamon (crushed)
  • 2 Cloves
  • 1 Piece of Star Anise
  • 4 Allspice Berries (crushed)

Bring ingredients to a boil reduce heat and simmer till reduced by 1/3. Turn the heat off and let steep covered for 2 hours. Strain through a fine sieve into a sterile bottle (will keep refrigerated for 1 week). You can use the left over syrup in your morning coffee for a nice flavor twist or drizzle it over vanilla ice cream for the kids (of all ages).