Fall Sangria
This is an excellent alternative to traditional Sangria. The combination of fruits, brandies and the cinnamon infused simple syrup really make this a fall Sangria. The simple syrup recipe produces enough to have for several batches if stored in the refrigerator.
Prep time:
Cook time:
Serving size: 10
Calories per serving: 126
Ingredients:
Cook time:
Serving size: 10
Calories per serving: 126
1 bottle cabernet sauvignon
1 1/2 cups apple cider
1/4 cup plus 2 tablespoons apple brandy
1/4 cup plus 2 tablespoons pear brandy
1/4 cup cinnamon simple syrup, recipe follows
2 soaked cinnamon sticks (from cinnamon 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 and each sliced halved
ice, to serve (optional)
1 cup granulated sugar
5 whole cinnamon sticks
Directions:
Combine the wine, apple cider, apple brandy, pear brandy, Cinnamon Simple Syrup and fruits in a large container with a lid and refrigerate for at least 4 hours and up to 72 hours. Transfer to a pitcher before serving. Serve in red wine goblets over ice, if using.
Combine the sugar and 1 cup water in a small saucepan, bring to a boil over high heat and cook until the sugar is completely dissolved, about 3 minutes. Transfer the syrup to a container with a lid, add the cinnamon sticks and let chill in the refrigerator for at least 4 hours and up to 48 hours. The longer it sits, the more intense the flavor. Remove the cinnamon sticks and save to add to the sangria mixture.
Source: foodnetwork.com
Combine the sugar and 1 cup water in a small saucepan, bring to a boil over high heat and cook until the sugar is completely dissolved, about 3 minutes. Transfer the syrup to a container with a lid, add the cinnamon sticks and let chill in the refrigerator for at least 4 hours and up to 48 hours. The longer it sits, the more intense the flavor. Remove the cinnamon sticks and save to add to the sangria mixture.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
