Autumn Sangria Food

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AUTUMN APPLE SANGRIA



Autumn Apple Sangria image

The invigorating scent of fall's first apples flavors this bright sangria, sweetened with a lemon-cinnamon syrup and apple brandy.

Provided by Food Network Kitchen

Categories     beverage

Time 4h45m

Yield 8 servings (8 cups)

Number Of Ingredients 9

4 lemons
1 cup sugar
8 cinnamon sticks
One 750-milliliter bottle sauvignon blanc or other dry white wine
1 cup apple brandy, such as Calvados
1 cup apple cider
1 cup soda water
1 tart green apple, such as Granny Smith, cored, quartered and thinly sliced crosswise
1 sweet red apple, such as Gala, cored, quartered and thinly sliced crosswise

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.

FALL SANGRIA



Fall Sangria image

Provided by Bobby Flay

Categories     beverage

Time 4h20m

Yield 4 to 6 servings

Number Of Ingredients 14

One 750-milliliter 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 cinnamon sticks (from Cinnamon 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 orange, thinly sliced, each slice halved
Seeds from 1/2 small pomegranate
1 cup sugar
5 cinnamon sticks

Steps:

  • Combine the wine, apple cider, apple and pear brandies, Cinnamon Simple Syrup, cinnamon sticks, Gala and Granny Smith apples, red and green pears, oranges and pomegranate seeds in a large container with a lid. Refrigerate for at least 4 hours and up to 72 hours. Transfer to a pitcher before serving. Serve in red wine goblets over ice, if desired.
  • Combine the sugar and 1 cup water in a small saucepan. Bring to a boil over high heat and cook until the sugar is completely dissolved, about 3 minutes. Transfer the syrup to a lidded container, add the cinnamon sticks and let chill in the refrigerator for at least 4 hours and up to 48 hours -- the longer, the more intense the flavor. Remove the cinnamon sticks and save for the sangria.

FALL SANGRIA



Fall Sangria image

Provided by Bobby Flay

Categories     beverage

Time 8h25m

Yield 10 to 12 servings

Number Of Ingredients 15

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 Cinnamon 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)
1 cup granulated sugar
5 whole cinnamon sticks

Steps:

  • Combine the 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 a pitcher before serving. Serve in red wine goblets over ice, if using.
  • Combine the sugar and 1 cup water in a small saucepan, bring to a boil over high heat and cook until the sugar is completely dissolved, about 3 minutes. Transfer the syrup to a container with a lid, add the cinnamon sticks and let chill in the refrigerator for at least 4 hours and up to 48 hours. The longer it sits, the more intense the flavor. Remove the cinnamon sticks and save to add to the sangria mixture.

WICKED AUTUMN SANGRIA



Wicked Autumn Sangria image

Make and share this Wicked Autumn Sangria recipe from Food.com.

Provided by gailanng

Categories     Beverages

Time 5m

Yield 10-12 serving(s)

Number Of Ingredients 8

1 cup vanilla vodka
1 cup sugar
2 cups apple cider
1/4 teaspoon pumpkin pie spice
2 honeycrisp apples
2 pears
1 large orange
2 (750 ml) bottles pinot grigio wine, chilled

Steps:

  • Combine vanilla vodka, sugar, apple cider and pumpkin pie spice in a gallon pitcher and stir until sugar is dissolved. Chop apples, pears and orange into small pieces and add to vodka mixture. Refrigerate mixture and let sit for 2-4 hours. When ready to serve, add chilled pinot grigio and stir to combine.

Nutrition Facts : Calories 305.2, Fat 0.1, Sodium 8, Carbohydrate 37.5, Fiber 2.8, Sugar 30, Protein 0.6

AUTUMN SANGRIA



Autumn Sangria image

Make and share this Autumn Sangria recipe from Food.com.

Provided by Pinay0618

Categories     Punch Beverage

Time 2h

Yield 8 serving(s)

Number Of Ingredients 7

2 -3 fresh figs or 1 cup dried fig
2 -3 fresh plums, pitted (prunes) or 1 cup dried plum (prunes)
2 -3 fresh apricots, pitted or 1 cup dried apricot
1/4 cup molasses
1 (750 ml) bottle light red wine, such as Pinot Noir
1 (750 ml) bottle sparkling apple cider or 1 (750 ml) bottle club soda, chilled
1 orange, peeled, if desired, and sliced

Steps:

  • Halve, quarter, or slice fruit. In 3-quart glass container combine fruits and molasses; stir until well-combined. Slowly pour in red wine. Cover and chill 2 to 24 hours.
  • To serve, add sparkling cider and orange. Stir gently with spoon. Fill glasses with ice and ladle in sangria.

Nutrition Facts : Calories 137.4, Fat 0.1, Sodium 7.8, Carbohydrate 17.4, Fiber 1.2, Sugar 12.4, Protein 0.6

FALL SANGRIA



Fall Sangria image

The flavors of the season make a refreshing splash in this festive, quick-to-mix sangria: It's infused with apples, pomegranates, and honey -- foods that happen to have special meaning for Rosh Hashanah, too.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes

Number Of Ingredients 7

1 1/4 cup apple juice, divided
1/4 cup honey
Ice
2 cups dry white or rose wine
1 cup pomegranate juice
1/2 cup pomegranate seeds, plus more for garnish
2 Lady apples, thinly sliced into rounds, plus more for garnish

Steps:

  • Bring 1/4 cup apple juice to a simmer in a small saucepan. Stir in honey until dissolved. Fill a large pitcher halfway with ice, then pour the juice mixture over it. Add wine, 1 cup apple juice, pomegranate juice, pomegranate seeds, and apple slices. Stir to combine. Serve in glasses garnished with more pomegranate seeds and apple slices.

FALL SANGRIA



Fall Sangria image

Sangria isn't just for summer anymore! Mix together crisp apple cider, aromatic cinnamon, DeKuyper® Triple Sec, and white wine. Top it all off with soda water. The result? A light and delicious fall sangria cocktail you'll want to share with friends.

Provided by TheCocktailProject.com

Categories     Drinks Recipes     Sangria Recipes

Time 3h15m

Yield 6

Number Of Ingredients 9

½ cup DeKuyper® Triple Sec
1 (750 milliliter) bottle dry white wine
3 cups apple cider
2 medium apples, cored and diced
2 medium oranges, cut into wedges
2 medium lemons, cut into wedges
3 cinnamon sticks
Ice
Soda water

Steps:

  • Add all ingredients except soda water into a large pitcher and stir to combine.
  • Allow to sit in the refrigerator for 3 to 24 hours.
  • Pour sangria and fruit into glasses with ice. Top with soda water.

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