Autumn Harvest Fall Sangria (Inspired by Charm)

This Autumn Harvest Fall Sangria recipe is made with red wine and seasonal fruit and spices and is a delicious cocktail for celebrating the glory of autumn!

Fall entertaining is upon us. Maybe you're hosting Thanksgiving (or Friendsgiving) this year, or you're simply gathering with friends to mark the end of another work week. Whatever the occasion, this Autumn Harvest Harvest Sangria is the perfect specialty libation for the season.

Autumn Harvest Fall Sangria

Sangria is simple to make, yet it looks super special. It's likewise something that most people enjoy. I also find it helpful that you can mix up a large batch if you're expecting a lot of guests.

This Autumn Harvest Fall Sangria incorporates fresh apples and pears and was inspired by my visit to an orchard. A cinnamon simple syrup gives it spice for the season.

How Do you Make Sangria?

In case you've never made sangria, don't worry. It's so simple. Just toss all the ingredients into a large pitcher, stir, and refrigerate for a few hours. That's it!

Another wonderful thing about sangria is that you can whip it up the day before your event. It just gets better as the flavors meld together.

I am in love with the colors of this particular blend. It looks like autumn in a glass, don't you think?
With your delicious Autumn Harvest Fall Sangria prepared, you're ready to celebrate the season in style.

Cheers!

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Autumn Harvest Fall Sangria Recipe:

Autumn Harvest Fall Sangria

This Autumn Harvest Fall Sangria recipe is made with red wine and seasonal fruit and spices and is a delicious cocktail for celebrating the glory of autumn!

1 bottle light-bodied Spanish wine ((I used Rioja.))
2 cups apple cider
1/2 cup pear (or apple brandy)
1/4 cup cinnamon simple syrup*
1 Honeycrisp apple (cored and chopped)
1 green pear (cored and chopped)
1/2 orange (quartered and sliced)
Seeds from one pomegranate (about 1/2 cup)
3 or 4 cinnamon sticks

In a large pitcher, combine the wine, apple cider, brandy, cinnamon simple syrup, and fruits.
Refrigerate at least 4 hours or overnight prior to serving.

*Cinnamon Simple Syrup:

1 cup water
1 cup sugar
6 cinnamon sticks

In a saucepan, combine 1 cup of water with 1 cup of sugar. Bring to a boil over high heat and cook until the sugar dissolves and the liquid just starts to thicken. Transfer the liquid to a heatproof container, add the cinnamon sticks, and chill for at least 4 hours.

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