| Level: | Easy |
| Total: | 4 hr 20 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- One 750-milliliter 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 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 orange, thinly sliced, each slice halved
- Seeds from 1/2 small pomegranate
- 1 cup sugar
- 5 cinnamon sticks
Instructions
- Combine the wine, apple cider, apple and pear brandies, Cinnamon Simple Syrup, cinnamon sticks, Gala and Granny Smith apples, red and green pears, oranges and pomegranate seeds in a large container with a lid. 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 desired.
- 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 lidded container, add the cinnamon sticks and let chill in the refrigerator for at least 4 hours and up to 48 hours — the longer, the more intense the flavor. Remove the cinnamon sticks and save for the sangria.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 406 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 65 g |
| Dietary Fiber | 5 g |
| Sugar | 52 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 5 mg |
Reviews
This sangria is amazing. After you get past the pricey brandies, it was perfect for Thanksgiving last year and I will make again this year!