Bobby Flay Fall Sangria

This Bobby Flay Fall Sangria is a spiced and festive recipe, which is made with apple cider and Cinnamon Simple Syrup. It’s a great choice for holiday parties, ready in about 4.5 hours (including chilling).

Bobby Flay Fall Sangria Ingredients

For the Sangria:

• 1 bottle Cabernet Sauvignon
• 1 1/2 cups apple cider
• 1/4 cup plus 2 tablespoons apple brandy
• 1/4 cup plus 2 tablespoons pear brandy
• 1/4 cup Cinnamon Simple Syrup (recipe follows)
• 2 soaked cinnamon sticks (from making the simple syrup)
• 1 small Gala or Fuji apple, cored and thinly sliced
• 1 Granny Smith apple, cored and thinly sliced
• 1 small red pear, cored and thinly sliced
• 1 small green pear, cored and thinly sliced
• 1/2 small pomegranate, seeded
• 1/2 orange, thinly sliced and each sliced halved
• Ice, to serve (optional)

For the Cinnamon Simple Syrup:

• 1 cup granulated sugar
• 1 cup water
• 5 whole cinnamon sticks

How To Make Fall Sangria

1. Make the Cinnamon Simple Syrup: Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Bring to a boil over high heat and stir until the sugar dissolves completely, about 3 minutes. Remove from the heat and transfer to a container. Add the 5 whole cinnamon sticks. Refrigerate for at least 4 hours, or up to 48 hours for a more intense cinnamon flavor.
2. Prepare the Sangria: In a large container or pitcher, combine the Cabernet Sauvignon, apple cider, apple brandy, pear brandy, and 1/4 cup of the finished Cinnamon Simple Syrup.
3. Add Fruit: Add the 2 soaked cinnamon sticks (from the syrup) and all the sliced fruits: Gala apple, Granny Smith apple, red pear, green pear, pomegranate seeds, and orange slices.
4. Chill and Meld: Stir gently, then cover and refrigerate for at least 4 hours, or up to 72 hours. This step is crucial and allows the flavors to meld together.
5. Serve: Transfer the sangria mixture to a pitcher. Serve in red wine goblets over ice, if desired.

Recipe Tips

• How long should I let the sangria sit? You must let it sit for at least 4 hours. This is the most important step! Sangria needs time for the fruit to absorb the wine and for the spices to infuse the entire batch. It tastes even better after 24-72 hours.
• Can I use ground cinnamon instead of sticks? It is not recommended. Ground cinnamon will not dissolve, making your simple syrup and the final sangria gritty and cloudy. You must use whole cinnamon sticks for a clean, infused flavor.
• How can I make this bubbly? For a festive, sparkling version, add a splash of ginger ale, club soda, or sparkling apple cider to each individual glass just before serving. Do not add it to the pitcher.
• Can I use a different kind of brandy? Yes. If you can’t find both apple and pear brandy, you can use all apple brandy. In a pinch, a regular, good-quality (grape) brandy will also work.

What To Serve With Fall Sangria

This spiced, hearty sangria is perfect for an autumn party and pairs wonderfully with savory, warm, or salty appetizers.

• A fall-themed cheese board with aged cheddar, brie, and fig jam
• Warm baked brie topped with cranberries and walnuts
• Spiced, roasted nuts or Marcona almonds
• Savory sausage-stuffed mushrooms

How To Store Fall Sangria

• Refrigerate: Store leftover sangria in a sealed pitcher or container in the refrigerator. It will continue to get better for up to 3 days. The fruit will become very soft and wine-soaked.
• Freeze: Do not freeze sangria, as it will ruin the texture and flavor.

Bobby Flay Fall Sangria Nutrition Facts

(Per 8-oz serving, estimated)

• Calories: ~280 kcal
• Total Fat: 0g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 15mg
• Total Carbohydrate: 30g
• Dietary Fiber: 2g
• Sugars: 22g
• Protein: 1g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Bobby Flay Fresh Grape Sangria Recipe
• Bobby Flay Ginger Beer Margarita Recipe
• Bobby Flay Cucumber Lime Martini Recipe