Autumn Sangria

I love a good ole’ mug of Mulled Wine. But, sometimes I want something cool and refreshing to go with my big turkey meal. Sangria is always the first thing I think of for a “refreshing” alcoholic drink, but I didn’t want it to be summery. I still wanted that spice and Fall flavor. So, I took a nice Cabernet Sauvignon, added some clementines, cranberries, pear, apple, a pinch of simple syrup, a dash of orange juice, some cinnamon, and voila! Autumn in a glass.  It’s wonderful for the Thanksgiving table. It’s festive, fresh, and easy to store in a pitcher in the refrigerator.

Autumn Sangria

Autumn Sangria

Autumn Sangria

Serves 6-8

What You’ll Need:

+ 2 bottles Cabernet Sauvignon

+ 4 small clementines, peeled and segmented

+ 1 pear, peeled and cubed

+ 1 apple, cubed (peel optional)

+ 1 cup fresh cranberries

+ 1/4 cup orange juice

+ 1/8 cup simple syrup

+ 1 cinnamon stick

+ 1 Tablespoon grated fresh ginger

Start off by pouring the bottles of wine into pitchers or whatever serving device you’ll be using. Add the cinnamon stick, ginger, and orange juice. Place in the refrigerator and allow the flavors to blend for about an hour. Meanwhile, prepare fruit and simple syrup. To make simple syrup, combine 1 part sugar to 1 part water in a small saucepan. Heat until sugar dissolves, and allow to cool. Now, place your fruit and simple syrup (to taste) in the pitchers less than an hour before serving time. My reason for this is because you want the fruit flavors to seep into the sangria, but you don’t want the fruit to absorb all of the alcohol. I left a sangria in the refrigerator overnight once, and it wasn’t pretty.

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