- 1 Apple sliced, seeds removed
- 1 Pear sliced, seeds removed
- 1 Orange sliced
- ¼ cup Pomegranate seeds optional
- ¼ cup Simple syrup 1/4 cup water, 1/4 cup cane sugar
- 3 Cinnamon sticks
- 1 750 ml Full-bodied Red Wine (like Cabernet Sauvignon, Grenache, Tempranillo)
- 2 cups Apple cider
- ⅓ cup Bourbon or brandy
- ¼ cup Triple Sec or orange liqueur
MAKE THE SIMPLE SYRUP: In a small saucepan over medium heat, Add the sugar and water. Bring to a boil and adjust the heat to a simmer for 2 to 3 minutes, stir continuously until sugar dissolves. Remove the pan from the heat and let the simple syrup cool. Pour into a glass jar and use as needed.
MAKE THE SANGRIA: Add the fruit and cinnamon sticks into a large pitcher. Then, the remaining ingredients and give the mixture a stir. Cover and refrigerate for at least 4 hours, or up to 24 hours.
SERVE AND ENJOY: Pour into a wine glass and add some of the soaked fruit. Garnish with cinnamon sticks if you like.
Tips For Making The Best Sangria
- Let it sit in the refrigerator for AT LEAST 4 hours for the flavors to marry.
- Use a red wine that you actually like. You don’t need to use an expensive bottle, but you certainly shouldn’t use the cheapest bottle you find. You can find great bottles to use for under $20.
- Feel free to try different liquors in the sangria. Rum, bourbon, and brandy all work very well. Apple or Pear Brandy are also great options.
- Serve it chilled and with a few pieces of the soaked fruit
- For presentation and added sweetness, rim the cup with either cinnamon sugared rim or a mixture of pumpkin pie spice and sugar.
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Serving: 1g | Calories: 211kcal | Carbohydrates: 32g | Protein: 0.4g | Fat: 0.1g | Sodium: 26mg | Potassium: 212mg | Fiber: 1.9g | Sugar: 19.3g | Calcium: 23mg | Iron: 1mg