sangria

By Jody

Ingredients

• 1 bottle of cabernet
• 1 1/2 c apple cider
• 1/4 c plus 2 tbsp apple brandy
• 1/4 c plus 2 tbsp pear brandy
• 1/4 c cinnamon simple syrup
• 1 small gala apple thinly sliced
• 1 granny smith apple thinly sliced
• 1 small red pear thinly sliced
• 1 small green pear thinly sliced
• 1/2 pomegranate, seeded
• 1/2 orange thinly sliced
• ice
• cinnamon simple syrup
• 1 c sugar
• 1 c water
• 5 whole cinnamon sticks

Preparation

Step 1

combine wine, apple cider, apple brandy, pear brandy, cinnamon simple syrup and fruits in a large container with a lid and refrigerate for at least 4 hours and up to 72 hours. transfer to pitcher before serving over ice.

combine sugar and water in small saucepan. bring to a boil over high heat and cook until sugar is completely dissolved about 3 minutes. transfer syrup to container with a lid, add cinnamon sticks and let chill in the refrigerator for at least 4 hours and up to 48 hours. remove cinnamon sticks.