Summer stuck around for a while in Philadelphia; it’s now October and the weather is just starting to feel like fall.
I’ve wanted to make a fall sangria for weeks now, but wanted to wait for cooler weather to truly enjoy it!
I picked up a bottle of spiced rum from a local distiller, Cooper River Distillers a while ago, and have been patiently waiting for fall weather to enjoy their Driftwood Dream Spiced Rum in a recipe.
This recipe includes red wine, apple cider, pomegranate juice, and spiced rum to make a tasty fall-inspired sangria.
Sangria:
- 1 bottle red wine
- 1 cup apple cider
- 1/4 cup pomegranate juice
- the juice of 1/2 orange
- 3/4 cup spiced rum
- 1/4 cup spiced simple syrup (recipe below)
- 1 apple, cored and thinly sliced
- 1/2 orange, thinly sliced into half moons
- 1/4 cup pomegranate seeds
- cinnamon-sugar, for garnish, if desired
Spiced Simple Syrup:
- 1 cup sugar
- 1 cup water
- 5 cinnamon sticks
- 4 allspice berries
- 2 cardamom pods, smashed
- 2 whole cloves
- 1/2 teaspoon vanilla extract
To make the simple syrup, add all ingredients to a small pot over medium heat, stirring to combine. Bring to a simmer and heat until the sugar fully dissolves. Remove from heat and let cool completely.
Strain through a sieve and pour into a jar. Refrigerate until ready to use. (This recipe makes 1 cup of simple syrup, you’ll have 3/4 cup leftover after making the sangria.)
To make the sangria, add the wine, apple cider, pomegranate juice, orange juice, rum, and 1/4 cup spiced simple syrup to a large pitcher, stirring to combine.
Add in the sliced apple, orange, and pomegranate seeds. Refrigerate for at least an hour.
If desired, you can add a cinnamon-sugar rim to the wine glasses before serving. Mix 2 tablespoons sugar and 1 tablespoon cinnamon and add to a plate. Use a slice of orange to wet the rim of the glass. Turn the glass upside down into the cinnamon sugar until coated.
Pour the sangria into wine glasses, adding some of the fruit from the pitcher to each glass. Garnish with cinnamon sticks, if desired.
Ah, taste just like fall! This is the perfect drink to have outside on a cool autumn evening, don’t you think?
The fall spices come through really nicely. I love the hint of pomegranate and apple cider!
This is a great make ahead recipe to make for a crowd, you can multiply as needed.
Ingredients
- 1 bottle red wine
- 1 cup apple cider
- 1/4 cup pomegranate juice
- the juice of 1/2 orange
- 3/4 cup spiced rum
- 1/4 cup spiced simple syrup (recipe below)
- 1 apple, cored and thinly sliced
- 1/2 orange, thinly sliced into half moons
- 1/4 cup pomegranate seeds
- cinnamon-sugar, for garnish, if desired
- 1 cup sugar
- 1 cup water
- 5 cinnamon sticks
- 4 allspice berries
- 2 cardamom pods, smashed
- 2 whole cloves
- 1/2 teaspoon vanilla extract
Instructions
- To make the simple syrup, add all ingredients to a small pot over medium heat, stirring to combine. Bring to a simmer and heat until the sugar fully dissolves. Remove from heat and let cool completely.
- Strain through a sieve and pour into a jar. Refrigerate until ready to use. (This recipe makes 1 cup of simple syrup, you’ll have 3/4 cup leftover after making the sangria.)
- To make the sangria, add the wine, apple cider, pomegranate juice, orange juice, rum, and 1/4 cup spiced simple syrup to a large pitcher, stirring to combine.
- Add in the sliced apple, orange, and pomegranate seeds. Refrigerate for at least an hour.
- If desired, you can add a cinnamon-sugar rim to the wine glasses before serving. Mix 2 tablespoons sugar and 1 tablespoon cinnamon and add to a plate. Use a slice of orange to wet the rim of the glass. Turn the glass upside down into the cinnamon sugar until coated.
- Pour the sangria into wine glasses, adding some of the fruit from the pitcher to each glass. Garnish with cinnamon sticks, if desired.
What do you think?