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Perfect Fall Sangria Recipe: Easy Apple Pear Cinnamon

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This Perfect Fall Sangria with Apples, Pears, and Cinnamon is the kind of recipe that makes you feel like you’ve got a secret weapon in your hosting arsenal. It’s simple enough to throw together on a weekday, but impressive enough to serve at a holiday dinner.

Ingredients

Scale
  • 1 bottle (750 ml) dry red wine (Tempranillo, Garnacha, or medium-bodied Merlot)
  • 1 large Honeycrisp apple, cored and thinly sliced
  • 1 large Bosc pear, cored and thinly sliced
  • 1/2 cup pomegranate seeds (fresh or frozen)
  • 1/4 cup brandy (optional)
  • 2 tablespoons maple syrup (or honey)
  • 2 cinnamon sticks, cracked slightly
  • 1 orange, sliced into thin rounds
  • 1 lemon, sliced into thin rounds
  • 1 cup apple cider (unsweetened)
  • Ice, for serving
  • Optional garnish: fresh rosemary sprigs or additional cinnamon sticks

Instructions

  1. Macerate the fruit (10 minutes): In a small bowl, combine the sliced apple, sliced pear, and pomegranate seeds. Drizzle with the maple syrup and add the cracked cinnamon sticks. Toss gently to coat. Let this sit for 10 minutes while you prepare the rest.
  2. Layer the citrus (2 minutes): In your large pitcher, arrange the orange and lemon slices along the bottom and sides. Press them against the glass to release oils.
  3. Add the macerated fruit (1 minute): Spoon the apple, pear, pomegranate, and cinnamon mixture into the pitcher, over the citrus slices. Include all the syrupy juices.
  4. Pour in the liquids (2 minutes): Add the brandy (if using), then the apple cider. Stir gently. Pour in the entire bottle of red wine. Stir again gently.
  5. Chill and meld (4–24 hours): Cover the pitcher and refrigerate for at least 4 hours, ideally 8–12 hours or overnight.
  6. Serve (5 minutes): Fill glasses with ice. Stir the sangria gently, then pour over ice, ensuring each glass gets fruit and liquid. Garnish with rosemary or cinnamon sticks if desired.

Notes

Don’t skip the maceration step—it draws out fruit juices and creates a natural syrup. Use whole cinnamon sticks, not ground. The sangria is best after 8–12 hours of chilling; do not exceed 24 hours to avoid mushy fruit. Taste before chilling and adjust sweetness or acidity as needed.

Nutrition

Keywords: fall sangria, apple sangria, pear sangria, cinnamon sangria, easy sangria recipe, red wine sangria, holiday drink, party drink

Find it online: https://forkifyfun.com/perfect-fall-sangria-recipe-easy-apple-pear-cinnamon/