Warm Autumn Sangria

Yield: 8 servings
Calories: 195
Theme: New

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. 


  • 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


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.


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