Fall Sangria

I fell in love with Sangria on my first trip to Barcelona but have found that sometimes it leaves me with a sugar headache the next day. This recipe doesn't require extra sugar & utilizes fall fruits to make a beautiful beverage to serve at your next holiday gathering. 

Sangria should be made in advance so the flavors can mesh together and the fruit can soak in the alcohol. I made a large batch in the morning before my Halloween gathering and refilled as necessary during the event. When I noticed the jug was getting low I added more of the liquids in because I did not have another batch ready in the fridge. When serving it you can top off each glass with a splash of club soda or sparkling water for a fizzy treat. You can swap out the apples for pears or add the pears to the mix. 

Fall Sangria

   3 cinnamon sticks (plus more for garnish)

     2 honeycrisp apples, chopped

     1 orange, thinly sliced

     1 (750 ml) bottle red wine 

     1  3/4 cups apple cider

     1/2 cup brandy

     1/4 cup orange juice (or juice from 2 medium oranges)

     juice from 1 lemon

     1. Mix all ingredients together in a pitcher. Let sit in fridge for 4-6 hours or even over night.

Serve in glasses. You have the option to strain the fruit out or serve it. I always love eating the soaked fruit. Garnish with a cinnamon stick.