Ever hear the term, “drink your fruits?” Well, this might not be what that means – but what better way to drink the season’s fruits than to immerse them in red wine. Hello there, Sangria. There’s something magical and festive about red wine that’s been infused with the warm spices and fruits of autumn.
It’s as if the woodlands and orchards took a trip together to Spain. In a glass. And we get to savor their experience.
If you plan to make this for company, I recommend making Sangria the night before. Otherwise, give this recipe at least a couple of hours for the flavors to come together. When I entertain, I double the recipe and fill two extra-large plastic pitchers (with fitted lids) and allow the flavors to intensify overnight in the fridge. Before serving, I top it off with a splash of ginger ale and transfer to pretty glass pitchers, keeping one at each end of my dining table. Without intending to, the pitchers become part of my table decor, with ruby-red and amber-colored fruits dancing about fluidly, luring each guest back for seconds and thirds. The magic of Sangria.
In this recipe, I’ve included aromatic whole cloves studded through orange slices (you don’t have to stud all of the slices, just a few will do). This will also keep the cloves from randomly floating around inside of the pitchers and glasses – and I think it adds a little rustic charm to the drink. I’ve also included pears, apples and whole cranberries. For that extra-something, I recommend adding a cinnamon stick to each glass, it adds subtle flavor and a little autumn aromatherapy for the Sangria sipper.
In fact, I’m having a glass while I type this post. I’ll end here so I can pour myself another. Make some for yourself, too!
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1 bottle of dry red wine
1 cup brandy
6 cups cranberry & pomegranate juice
1 cup apple cider
3/4 cup simple syrup (1 part sugar to 1 part water, boil to dissolve sugar, let cool)
1 apple, unpeeled, quartered and sliced
1 orange, halved and sliced
1 pear, halved and sliced
1 cup fresh whole cranberries
Cinnamon sticks, optional
Sparkling water or ginger ale
- If using whole cloves, stud orange slices by piercing the pointy end of clove through the peel.
- Add ingredients into large plastic pitcher (with fitted lid) and stir to incorporate flavors, tighten lid and let sit at least 4 hours, or overnight (recommended).
- Add sparkling water or ginger ale to adjust the flavor, add ice.
- Transfer Sangria to glass pitcher to serve guests (optional).