Best 5 Apple Cinnamon Sangria Recipes

APPLE CINNAMON FALL SANGRIA

Steps:

• 4+ hours before starting the sangria, combine the sugar and 1 cup water in a small saucepan, bring to a boil over high heat. Cook until the sugar is completely dissolved.
• Transfer the simple syrup to a mason jar, add the cinnamon sticks, and let chill in the refrigerator for a minimum of 4 hours and a maximum of 48 hours. Note that the longer the mixture sits, the more intense the cinnamon flavor.
• Once soaked, remove the cinnamon sticks and set them aside for the sangria.
• Combine the red wine, apple cider, brandy, cinnamon simple syrup, soaked cinnamon sticks, and chopped or sliced fruits in a large container with a lid. Refrigerate for a minimum of 4 hours and a maximum of 72 hours.
• Transfer the sangria to a pitcher (or keep it in the container and/or beverage dispenser) and pour it into sangria glasses. Scoop some fruit into each glass and serve chilled.

APPLE CINNAMON SANGRIA RECIPE

Steps:

• Chop Apples & Pear into small bite sized cubes, leaving a few slices whole for garnish
• Add apples, whole bottle of red wine, frozen concentrated apple juice, rum + cinnamon liquor to pitcher.
• Stir until frozen concentrate is dissloved and let chill in refrigerator 1 hour
• Remove pitcher from refrigerator, mix and add Ginger Ale to fill the pitcher.
• Garnish glasses with Apple & Pear Slices and enjoy!

APPLE-CINNAMON WINTER SANGRIA

Steps:

• In a large saucepan stir together the apples, cranberries, raisins, apricots, brandy, honey, vanilla bean, and cinnamon. Cook and stir until mixture comes to a gentle boil. Remove from heat; cool slightly. Stir in wine. Transfer mixture to a pitcher. Cover and chill for up to 24 hours to blend flavors. Just before serving, stir in club soda. Serve in glasses over ice. If desired, using a slotted spoon, spoon some of the fruit into each glass.

AUTUMN APPLE SANGRIA

Steps:

• Thinly slice 1 lemon, discarding the seeds, and reserve in a bowl. Juice the remaining 3 lemons until you have 1/2 cup juice (discard any extra juice). Bring the lemon juice, sugar and cinnamon sticks to a boil in a small saucepan, stirring occasionally until the sugar has dissolved. Boil the syrup for 1 minute more. Let the syrup cool completely, then strain into a 3-quart pitcher, reserving the cinnamon sticks.
• Add the wine, Calvados, cider and soda water to the pitcher, and stir to combine. Add the tart and sweet apples and lemon slices, and cover the pitcher with plastic wrap. Refrigerate the sangria to chill, at least 4 hours up to overnight.
• To serve, fill 8 glasses halfway with ice, then pour the sangria and fruit into each glass. Garnish each with 1 of the reserved cinnamon sticks.

WHITE WINE AND APPLE SANGRIA

Steps:

• Stir together apple juice and sugar in a pitcher until sugar dissolves. Add wine, apples, peaches, lemon slices, and brandy.
• Cover and chill until ready to serve, 1 to 24 hours.
• Gently stir in club soda before serving over ice. Garnish with fresh thyme sprigs.