Autumn Sangria

Warm, spicy notes. Red wine. Citrus and apples. Red wine. Cinnamon sticks. Red wine. A little brandy. Oh yeah, and red wine.

Sangria is a fool-proof cocktail drink in my book because it can miraculously alter its recipe based on what seasonally available fruit you have at hand. It’s also a great way to re-purpose leftover wine that needs a fruity pick-me-up so that it can pick-you-up.

You can prepare this sangria well enough in advance for your event; just be mindful of the fruit to avoid it getting too mushy or pulpy. Because we allllll know, the best part after the drink is to crunch on those wine-infused fruits.


  • 1 bottle of red
    (I’ve heard that Garnacha/ or Grenache, Pinot Noir, Rioja and Tempranillo are all good choices)
  • 1/2 cup of brandy
  • 1/2 cup of pomegranate juice
  • 1 orange, sliced thin
  • 1 honeycrisp apple, sliced thi
  • Frozen cranberries/pomegranate seeds, optional
  • Cinnamon sticks, whole
  • Sparkling water to top off
  • Ice, optional

In one large pitcher, mix all of the base ingredients (red wine, brandy, and pomegranate juice) together.

Next, add the orange and apple slices as well as the cinnamon sticks. Stir well and chill for up to 8hrs.

Before serving, add the frozen cranberries or pomegranate seeds and ice into glasses. If you want a fizzy bubble, top the drink off with a splash of sparkling water.

Peace and good eats,

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