Autumn Sangria Recipes

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FALL SANGRIA



Fall Sangria image

Sangria isn't just for summer anymore! Mix together crisp apple cider, aromatic cinnamon, DeKuyper® Triple Sec, and white wine. Top it all off with soda water. The result? A light and delicious fall sangria cocktail you'll want to share with friends.

Provided by TheCocktailProject.com

Categories     Drinks Recipes     Sangria Recipes

Time 3h15m

Yield 6

Number Of Ingredients 9

½ cup DeKuyper® Triple Sec
1 (750 milliliter) bottle dry white wine
3 cups apple cider
2 medium apples, cored and diced
2 medium oranges, cut into wedges
2 medium lemons, cut into wedges
3 cinnamon sticks
Ice
Soda water

Steps:

  • Add all ingredients except soda water into a large pitcher and stir to combine.
  • Allow to sit in the refrigerator for 3 to 24 hours.
  • Pour sangria and fruit into glasses with ice. Top with soda water.

FALL SANGRIA



Fall Sangria image

Provided by Bobby Flay

Categories     beverage

Time 8h25m

Yield 10 to 12 servings

Number Of Ingredients 15

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

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.

AUTUMN SANGRIA



Autumn Sangria image

Combine the sugar and ½ cup water in a small saucepan. Bring to a boil over high heat; cook 3 minutes, until sugar dissolves completely. Cool, transfer to a

Provided by Parade

Time 20m

Yield 8-10

Number Of Ingredients 12

½ cup sugar
4 (3-inch) whole cinnamon sticks
1 (750-ml) bottle Cabernet Sauvignon
1½ cups fresh apple cider
¼ cup plus 2 Tbsp apple brandy, such as Calvados
¼ cup plus 2 Tbsp pear brandy
1 small (or ½ large) Gala or Fuji apple, halved, cored and thinly sliced crosswise
1 Granny Smith apple, halved, cored and thinly sliced crosswise
1 small (or ½ regular) red Bartlett pear, halved, cored and thinly sliced crosswise
1 small (or ½ regular) green Bartlett pear, halved, cored and thinly sliced crosswise
¼ cup pomegranate seeds
½ orange, halved through the stem end and thinly sliced crosswise

Steps:

  • Combine the sugar and ½ cup water in a small saucepan. Bring to a boil over high heat; cook 3 minutes, until sugar dissolves completely. Cool, transfer to a container, add cinnamon sticks, cover and chill for at least 4 hours or up to 48 hours. The longer it sits, the more intense the flavor will be. In a large (2-quart) pitcher, combine wine, apple cider, apple brandy, pear brandy, ½ cup cinnamon syrup and all the fruit. Cover and refrigerate at least 4 hours or up to 72 hours. Fill wine goblets ¾ full with ice, pour in Sangria; spoon some of the macerated fruit into each glass. Serve ice cold.

Nutrition Facts :

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