story by Steve Barber
Looking for a cocktail to serve as the weather cools down? If you are missing your Summer Sangria and thought sangria season was over…Fall Sangria is for you. Same drink, different fruits. This flavored-for-fall sangria is perfect for fall entertaining, Thanksgiving or anytime throughout autumn. Whatever the occasion, this Fall Sangria is the perfect specialty libation for the season.
Sangria is simple to make, yet it’s festive and most people enjoy the simplicity of the bold, rich flavors. This crowd-pleasing concoction can be made in advance to make your gathering less stressful. It is also helpful that you can mix-up a large batch if you’re expecting lots of guests.
This Fall Sangria incorporates fresh Honeycrisp apples, green pears, Florida oranges and pomegranate seeds- inspired by the change in season. A cinnamon simple syrup gives it a little spice.
Another wonderful thing about sangria is that you can whip it up the day before your event. It just gets better as the flavors blend together.
In case you’ve never made sangria, don’t worry. It’s really easy. Just toss all the ingredients into a large pitcher, stir, and refrigerate for a few hours.
This Fall Sangria recipe is made with light-bodied Spanish red wine, like Rioja, and seasonal fruit and seasonal spices. The deep fall colors of this blend look like autumn in a glass. With your delicious Fall Sangria prepared, you’re ready to celebrate the season in style.
SANGRIA
1 bottle light-bodied Spanish wine (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
1/2 cup seeds from one pomegranate
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.
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.
