Bobby Flay Fall Sangria Food

FALL SANGRIA

Fall Sangria image

Provided by Bobby Flay

Time 8h25m

Yield 10 to 12 servings

Number Of Ingredients 15

Ingredients

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.

BOBBY FLAY'S RED WINE SANGRIA RECIPE - (3.7/5)

Bobby Flay's Red Wine Sangria Recipe - (3.7/5) image

Provided by keenan

Number Of Ingredients 10

Ingredients

2 bottles red Spanish table wine
1 cup brandy
1/2 cup triple sec
1 cup orange juice
1 cup pomegranate juice
1/2 cup simple syrup, or more to taste (equal parts sugar and water, heated until sugar dissolves, cooled)
Orange slices
Apple slices
Blackberries
Pomegranate seeds

Steps:

Mix all ingredients together and let stand in a tightly sealed container or pitcher for at least 24 hours in the refrigerator before serving.

FALL SANGRIA

Fall Sangria image

Provided by Bobby Flay

Categories beverage

Time 4h20m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

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.

PASSION FRUIT SANGRIA

Passion Fruit Sangria image

Make and share this Passion Fruit Sangria recipe from Food.com.

Provided by Shelby Jo

Categories Beverages

Time 3h5m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 (750 ml) bottles dry white wine
3/4 cup brandy
1/2 cup triple sec
3/4 cup simple syrup (equal parts of sugar and water, heat until sugar dissolves and cool)
3/4 cup passion fruit puree
3 oranges, sliced into thin rounds
3 green apples, cored and sliced thin
2 lemons, sliced into thin rounds

Steps:

Combine all ingredients in a large pitcher. Refrigerate covered, 3 hours or up to 2 days. Serve over ice.

Nutrition Facts : Calories 538.8, Fat 0.5, SaturatedFat 0.1, Sodium 21.4, Carbohydrate 41.2, Fiber 7.4, Sugar 23.5, Protein 2.1

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