Apple Cider Sangria

Sangria can be enjoyed throughout the various seasons. This version incorporates autumnal spices and and apple cider. Your house will smell delicious as you prepare it too.

Size: serves 7

3 cups apple cider (non alcoholic)
2 tbsp sugar
6 whole cloves
4 cinnamon sticks
4 allspice berries
1 apple (cored and sliced thin)
1 red bartlett pear (cored and sliced thin)
12 ozs seedless grapes (I like using red or purple)
2 1/4 cups shiraz (or syrah works well too)
1/2 cup cointreau (or triple sec)
1/4 cup brandy
1 1/2 tsp pure vanilla extract


In a small saucepan, whisk together the apple cider and sugar* over medium heat until the sugar is dissolved.

Add the whole cloves, cinnamon sticks, and allspice berries. Bring the mixture to a boil. Let it simmer for 2 minutes. Remove from heat and allow to cool to room temperature. Strain the cider.

Place the sliced fruit and grapes into the bottom of a glass pitcher. Pour in the strained cider, red wine, Cointreau (or triple sec), brandy, and vanilla. Stir.

Chill the sangria for at least 3 hours, up to overnight. Stir again before serving. Pour sangria and a few pieces of fruit into each glass.

* This sangria is sweet… so if you want to cut the sugar… cut in first step of prepping.

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Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ


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