SANGRIA RECIPE WITH CINNAMON RECIPES

THANKSGIVING SANGRIA RECIPE RECIPE | EPICURIOUS

Thanksgiving Sangria Recipe Recipe | Epicurious image

Combining favorite fall flavors with sparkling cider gives sangria a refreshing new spin. It couldn't be easier to throw together yet it's sure to impress at any Thanksgiving celebration.

Provided by Kat Boytsova

Total Time 35 minutes

Cook Time 15 minutes

Yield 8 servings

Number Of Ingredients 9

Ingredients

3 cups pomegranate juice
5 (3") cinnamon sticks
½ teaspoon whole allspice
1 (4") piece peeled fresh ginger, thinly sliced (about ¾ cup), divided
1 (750-ml) bottle red wine
1 Bartlett pear, quartered lengthwise, thinly sliced crosswise
½ cup pomegranate seeds
½ cup spiced rum
1 (750-ml) bottle pear or apple sparkling cider

Steps:

Bring pomegranate juice, cinnamon, allspice, and one-third of ginger to a simmer in a small saucepan over medium-low heat. Cook 10 minutes, then remove from heat and let steep 10 minutes.
Strain pomegranate mixture through a fine-mesh sieve into a pitcher, reserving cinnamon sticks. Add wine, pear, pomegranate seeds, rum, cinnamon sticks, and remaining ginger and stir to combine. Cover and chill at least 4 hours.
To serve, fill pitcher or punch bowl with ice and pour sangria over. Top with cider. DO AHEAD: Sangria, without ice or cider, can be made 1 day ahead. Cover and chill.

FALL SANGRIA RECIPE | BOBBY FLAY | FOOD NETWORK

Fall Sangria Recipe | Bobby Flay | Food Network image

Provided by Bobby Flay

Categories beverage

Total Time 8 hours 25 minutes

Cook Time 25 minutes

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.

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