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Drinks | |
Thanksgiving 2017 | |
| 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) Cinnamon Simple Syrup: 1 cup granulated sugar 5 whole cinnamon sticks | |
| 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. Cinnamon Simple Syrup: 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. Yield: 2 cups | |
Excellent | |
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