Autumn Sangria Recipe

Prepare fruit

Core and thinly slice the apple (leave the skin on for color). Thinly slice the orange. If using lemon, cut into thin slices or twists. Place the sliced apple and orange in a small bowl.

If you prefer a sweeter sangria, make quick simple syrup by combining equal parts sugar and hot water until dissolved; allow to cool. Use about 1 teaspoon for this recipe.

In a pitcher or mixing glass large enough for the volume, pour in 1 cup dry red wine.

Add 1/4 cup apple brandy and 1/4 cup Cointreau to the wine. Stir gently to combine so the spirits marry with the wine.

Pour in 1/2 cup Finest Call Red Sangria mixer and 1/2 cup fresh orange juice. Stir again to integrate the mixer and juice.

If using, add 1 teaspoon cooled simple syrup to taste and stir. Taste and adjust sweetness as desired (add up to another 1 tsp if you want it sweeter).

Add the sliced apple and orange to the pitcher. Gently press a few slices against the side of the pitcher with a spoon to release juices, but don’t puree them.

Add 1 cinnamon stick to the mixture for warm autumn spice. Stir once, then cover the pitcher and refrigerate for at least 30 minutes and up to 4 hours to allow the fruit to macerate and flavors to meld. Longer maceration (up to overnight) increases fruit flavor but can soften fruit.

When ready to serve, fill each glass with ice (about 1/4 cup ice per serving). For added effervescence, pour 1 tablespoon club soda or sparkling water into the pitcher and stir gently; alternatively, top each glass with a splash of sparkling water.

Ladle the sangria into glasses, making sure each serving gets some macerated apple and orange slices. Garnish each glass with an optional lemon slice or twist and a cinnamon stick if desired.

Serve chilled. Leftover sangria can be refrigerated (covered) for up to 48 hours; stir before serving and add fresh ice/sparkling water as needed.