Apple Cinnamon Fall Sangria Recipes

AUTUMN APPLE SANGRIA

Steps:

• Thinly slice 1 lemon, discarding the seeds, and reserve in a bowl. Juice the remaining 3 lemons until you have 1/2 cup juice (discard any extra juice). Bring the lemon juice, sugar and cinnamon sticks to a boil in a small saucepan, stirring occasionally until the sugar has dissolved. Boil the syrup for 1 minute more. Let the syrup cool completely, then strain into a 3-quart pitcher, reserving the cinnamon sticks.
• Add the wine, Calvados, cider and soda water to the pitcher, and stir to combine. Add the tart and sweet apples and lemon slices, and cover the pitcher with plastic wrap. Refrigerate the sangria to chill, at least 4 hours up to overnight.
• To serve, fill 8 glasses halfway with ice, then pour the sangria and fruit into each glass. Garnish each with 1 of the reserved cinnamon sticks.

APPLE CINNAMON SANGRIA RECIPE

Steps:

• Chop Apples & Pear into small bite sized cubes, leaving a few slices whole for garnish
• Add apples, whole bottle of red wine, frozen concentrated apple juice, rum + cinnamon liquor to pitcher.
• Stir until frozen concentrate is dissloved and let chill in refrigerator 1 hour
• Remove pitcher from refrigerator, mix and add Ginger Ale to fill the pitcher.
• Garnish glasses with Apple & Pear Slices and enjoy!

APPLE-CINNAMON SANGRIA

Steps:

• Heat water, sugar, and cinnamon sticks in a saucepan until boiling. Reduce heat and simmer for 5 minutes. Remove from heat, discard cinnamon sticks, and bring liquid to room temperature, about 30 minutes.
• Pour cooled liquid into a pitcher and add wine, apple juice, apple brandy, cranberry juice, and cinnamon schnapps. Add apples and refrigerate, 8 hours to overnight.
• Add ginger ale for slight carbonation just before serving.

HONEYCRISP APPLE SANGRIA

Steps:

• Place the cinnamon sticks, apples, and orange slices in a large pitcher. Add wine, apple cider, brandy, orange juice, and lemon juice. Allow to sit in the refrigerator for 6 - 24 hours. Taste; if you'd like it to be sweeter, add 1-2 Tablespoons granulated sugar, honey, or agave.
• If you'd like a cinnamon-sugar rim (highly recommended), simply moisten the rim of your glasses with water, turn the glass upside down and dip it into a mix of cinnamon and sugar. Pour in the sangria with fruit* and add a splash of club soda (this unsweetened fizz is wonderful with the sangria!). Garnish with a cinnamon stick, if desired. Cheers!

FALL SANGRIA

Steps:

• 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.

FALL SANGRIA

Steps:

• Slice the apples and oranges.
• Add all of the ingredients into a pitcher, including the slices and a sprig of thyme. Give it a good stir.
• Let the sangria sit in the refrigerator for 2 to 8 hours.
• When ready to serve, fill glasses with ice and pour the sangria over the ice. Get a couple pieces of fruit in each glass as well.
• Garish with thyme and a cinnamon stick.