Warm Autumn Sangria

Yield: 8 servings
Calories: 195
Theme: New
Rating:  This recipe has not been rated
SAVE PRINT

This recipe for warm autumn sangria comes from Rachael Ray's husband John Cusimano. It's fruity and fresh and goes down easy. Invite your friends and family over for a goblet. 

Ingredients

  • 2 pears, diced
  • 2 apples, diced
  • 1 cup fresh cranberries
  • 1 bay leaf
  • 5 sage leaves
  • 3 sprigs thyme
  • 1/2 cup brandy or Calvados
  • 1 cup cranberry juice
  • 1 cup apple cider
  • 1 orange, sliced
  • 1 cinnamon stick
  • 5 allspice berries
  • 1 bottle red or white wine

Directions

1. Add the pears, apples, cranberries, and herbs to a Dutch oven and muddle.

 

2. Add the brandy, cranberry juice, cider, orange, cinnamon, allspice, and stir while bringing to a simmer. Add the wine and stir.

 

3. Remove from heat and serve warm in rimmed goblet or mug.

 

*To make rimming sugar (optional): In a small shallow plate or saucer, add 1 tsp each of light brown sugar, ground cinnamon, ground allspice, grated dehydrated orange peel, Ancho chili powder. Stir to combine. Rub 1 slice of apple around the rim of serving mugs and dip into the rim mixture to coat.

 

© 2016 Ray Marks Co. LLC. All rights reserved.

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