Cinnamon Apple Autumn Sangria

• Produce

  • 1 Apple, red
  • 1 Granny smith apple
  • 1 Orange
  • 1 Pear, red
  • 1 Pear, green

• Condiments

  • 1/2 cup Cinnamon simple syrup

• Baking & Spices

  • 7 Cinnamon stick
  • 1 cup Granulated sugar

• Drinks

  • 1 1/2 cups Apple cider, sweet

• Beer, Wine & Liquor

  • 3/4 cup Brandy
  • 1 bottle Southern hills cabernet sauvignon

Found on thediaryofadebutante.com

Description

Ingredients

• 1 bottle Southern Hills Cabernet Sauvignon
• 1 1/2 cups sweet apple cider
• 3/4 cup brandy
• 1/2 cup cinnamon simple syrup (recipe to follow)
• 2 soaked cinnamon sticks (from cinnamon simple syrup)
• 1 red apple (gala, red delicious, cortland, etc), chopped or sliced
• 1 Granny Smith apple, chopped or sliced
• 1 red pear, chopped or sliced
• 1 green pear, chopped or sliced
• 1 orange, sliced and halved
• 1 cup granulated sugar
• 5 cinnamon sticks

Directions

• 4+ hours before starting the sangria, combine the sugar and 1 cup water in a small saucepan, bring to a boil over high heat. Cook until the sugar is completely dissolved.
• Transfer the simple syrup to a mason jar, add the cinnamon sticks, and let chill in the refrigerator for a minimum of 4 hours and maximum of 48 hours. Note that the longer the mixture sits, the more intense the cinnamon flavor.
• Once soaked, remove the cinnamon sticks and set aside for the sangria.
• Combine the wine, apple cider, brandy, Cinnamon Simple Syrup, soaked cinnamon sticks, and chopped or sliced fruits in a large container with a lid, and refrigerate for a minimum of 4 hours and a maximum of 72 hours.
• Transfer to a pitcher or beverage dispenser and serve over ice. Note that you can substitute flavored brandy instead of traditional brandy for a fruitier taste. Bobby Flay's recipe recommends using 1/4 cup plus 2 tablespoons apple brandy and 1/4 cup plus 2 tablespoons pear brandy.