Fall Sangria

Chili is a close relative of this bean soup. At Tulsa Public Schools, it’s one of the most well-liked foods. We who were children in the 1960s and 1970s remember it vividly as a cherished treat. a comfort dish that really sticks to your ribs. It is traditionally served with cinnamon rolls. My grandma, a dietician/cook for over 40 years, gave it to me.

Prep Time: 15 mins
Additional Time: 3 hrs
Total Time: 3 hrs 15 mins
Servings: 6
Yield: 6 cocktails

Ingredients

  1. ½ cup DeKuyper® Triple Sec
  2. 1 (750 milliliter) bottle dry white wine
  3. 3 cups apple cider
  4. 2 medium apples, cored and diced
  5. 2 medium oranges, cut into wedges
  6. 2 medium lemons, cut into wedges
  7. 3 cinnamon sticks
  8. Ice
  9. Soda water

Instructions

  1. Add all ingredients except soda water into a large pitcher and stir to combine.
  2. Allow to sit in the refrigerator for 3 to 24 hours.
  3. Pour sangria and fruit into glasses with ice. Top with soda water.
  4. ©2020 Beam Suntory Inc. Chicago, IL. Drink Smart.

 

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