Mohamed Shili This delicious Bobby Flay Fall Sangria is the perfect festive drink for any occasion. Packed with seasonal fruits like apples, pears, and pomegranate, and infused with cinnamon syrup, it’s both refreshing and aromatic. Easy to make ahead, this sangria is perfect for entertaining, offering a warm, spicy kick that’s sure to impress.
Recipe Ingredients:
- 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)
Cinnamon Simple Syrup:
- 1 cup granulated sugar
- 5 whole cinnamon sticks
How To Make Fall Sangria?
- Prepare the Sangria: In a large container with a lid, combine the wine (750 ml), apple cider (375 ml), apple brandy (60 ml), pear brandy (60 ml), Cinnamon Simple Syrup (60 ml), and all the sliced fruits. Stir gently, then cover and refrigerate for at least 4 hours, or up to 72 hours. This allows the flavors to meld together.
- Make the Cinnamon Simple Syrup: Combine 200 g (1 cup) granulated sugar and 240 ml (1 cup) water in a small saucepan. Bring to a boil over high heat and stir until the sugar dissolves completely, about 3 minutes. Remove from the heat and transfer to a container with a lid. Add the cinnamon sticks and refrigerate for at least 4 hours, or up to 48 hours for a more intense cinnamon flavor. Remove the cinnamon sticks before using.
- Serve the Sangria: After refrigerating the sangria mixture, transfer it to a pitcher. Serve in red wine goblets over ice, if desired. Enjoy!
Recipe Tips:
- Let It Sit: For the best flavor, let the sangria chill in the fridge for at least 4 hours, but ideally 24 to 48 hours. The longer it sits, the more the fruits and spices will infuse into the wine.
- Use Fresh Fruit: Fresh, crisp apples, pears, and citrus give the sangria a bright, natural flavor. Avoid overripe fruit, as it can make the drink too sweet or mushy.
- Adjust the Sweetness: If you prefer a sweeter sangria, add a little more Cinnamon Simple Syrup. For a less sweet version, reduce the amount of syrup or skip the ice to keep the flavors stronger.
- Don’t Skip the Cinnamon Simple Syrup: The cinnamon syrup is key to achieving that warm, spiced flavor. It’s easy to make and elevates the sangria, so don’t leave it out!
- Serve Chilled, Not Too Cold: Serve the sangria chilled but not ice-cold to allow the flavors to shine. Add ice just before serving if you like, but remember that it can dilute the drink over time.
How To Store Leftovers?
Let the leftover Fall Sangria cool to room temperature before storing it in an airtight container. Keep it in the fridge for up to 3 days. The flavors will continue to develop as it sits, so it’s even better the next day.
Nutrition Facts
Serving Size: 1 cup (approximately 240 ml)
- Calories: 189 kcal
- Total Fat: 2 g
- Saturated Fat: 0 g
- Cholesterol: 6 mg
- Sodium: 64 mg
- Potassium: 200 mg
- Total Carbohydrate: 33 g
- Dietary Fiber: 3 g
- Sugars: 22 g
- Protein: 1 g
Check out More Recipes:
Bobby Flay Fall Sangria
Description
This delicious Bobby Flay Fall Sangria is the perfect festive drink for any occasion. Packed with seasonal fruits like apples, pears, and pomegranate, and infused with cinnamon syrup, it’s both refreshing and aromatic. Easy to make ahead, this sangria is perfect for entertaining, offering a warm, spicy kick that’s sure to impress.
Ingredients
Cinnamon Simple Syrup:
Instructions
- Prepare the Sangria: In a large container with a lid, combine the wine (750 ml), apple cider (375 ml), apple brandy (60 ml), pear brandy (60 ml), Cinnamon Simple Syrup (60 ml), and all the sliced fruits. Stir gently, then cover and refrigerate for at least 4 hours, or up to 72 hours. This allows the flavors to meld together.
- Make the Cinnamon Simple Syrup: Combine 200 g (1 cup) granulated sugar and 240 ml (1 cup) water in a small saucepan. Bring to a boil over high heat and stir until the sugar dissolves completely, about 3 minutes. Remove from the heat and transfer to a container with a lid. Add the cinnamon sticks and refrigerate for at least 4 hours, or up to 48 hours for a more intense cinnamon flavor. Remove the cinnamon sticks before using.
- Serve the Sangria: After refrigerating the sangria mixture, transfer it to a pitcher. Serve in red wine goblets over ice, if desired. Enjoy!
Notes
- Let It Sit: For the best flavor, let the sangria chill in the fridge for at least 4 hours, but ideally 24 to 48 hours. The longer it sits, the more the fruits and spices will infuse into the wine.
- Use Fresh Fruit: Fresh, crisp apples, pears, and citrus give the sangria a bright, natural flavor. Avoid overripe fruit, as it can make the drink too sweet or mushy.
- Adjust the Sweetness: If you prefer a sweeter sangria, add a little more Cinnamon Simple Syrup. For a less sweet version, reduce the amount of syrup or skip the ice to keep the flavors stronger.
- Don’t Skip the Cinnamon Simple Syrup: The cinnamon syrup is key to achieving that warm, spiced flavor. It’s easy to make and elevates the sangria, so don’t leave it out!
- Serve Chilled, Not Too Cold: Serve the sangria chilled but not ice-cold to allow the flavors to shine. Add ice just before serving if you like, but remember that it can dilute the drink over time.
Bobby Flay Fall Sangria