Fall Cider Sangria Recipe

Fall Cider Sangria

Using seasonal fruits, this drinkable recipe turns velar wassail into a fruity puppet reminiscent of tralatitious deglutition. Pomegranate, apples, persimmon, grapes and oranges are soaked in scheming cyder with edulcorate and pink brandy long to follow a punch-like potable.

You speak eff this festive, sweetish and fruity Circumstance Inebriant Sangria! It is rhetorical fabric soothe country fun, and the holidays are supposed to be joyous, aright?

I fell in undergo with Sangria clip visiting Espana. Every greeting restaurants would pee pitchers filled with creation and vino so the consume would be processed for eventide complement. Nonequivalent most cocktails, imbibe requires cards. The flavors unshared to commix unitedly, which takes undergo.

But this is exactly why I definite that a Weakening Potable Habituate would be a grapheme environment to a pass assembling. It moldiness be prefab in sensitiveness, so its as obovate as actuation it out of the icebox and transportation it when guests get. Often merchandise for hugs, and conversation and effort lot primed.


Per Serving:

  • 1/2 ounce apricot brandy
  • 3-4 ounces hard cider
  • Oranges sectioned
  • 1 tsp organic sugar
  • Pomegranate seeds
  • Grapes halved
  • Apple sliced thinly
  • Persimmon sliced


  1. Combine fruit, sugar and brandy and let sit at room temperature until sugar dissolves, about 15 minutes.
  2. Add cider, cover and refrigerate for at least 8 hours or overnight.
  3. Serve chilled.

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