FALL SANGRIA

      INGREDIENTS (10-12 SERVINGS)

• 1 bottle Cabernet Sauvignon
• 1 ½ cups apple cider
• ¼ cup plus 2 tablespoons apple brandy
• ¼ cup plus 2 tablespoons pear brandy
• ¼ cup Cinnamon Simple Syrup, (recipe below)
• 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
• ½ small pomegranate, seeded
• ½ orange, thinly sliced and each sliced halved
• Ice, to serve (optional)
• 1 cup granulated sugar
• 5 whole cinnamon sticks

INSTRUCTIONS

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.

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 over ice (optional)

Recipe courtesy of Bobby Flay on the Food Network's website