I like chilled red wine. I know many of you will think that’s odd, but I do. I also love a good red that’s room temp served with gooey cheese, of course. Chilled or room temp, my favorite is Tempranillo from Ruestle Vineyards. If you haven’t had this bottle, try it! Outstanding. For this recipe I used a Rioja.
Earlier this year, I saw a recipe in a very old Sunset magazine and decided to note it for this fall. We tried it. Loved it. Sharing it with you. It’s so easy and would make a lovely addition to the upcoming holidays since all these fruits are readily available anytime in markets and stores. The recipe called for a simple syrup, which you can do. I opted not to add this because the pear shrub we used is quite sweet. I also opted not to add the apple cider vinegar the original recipe called for because the pear shrub has plenty of vinegar. I think ours was a great version of a Fall Sangria.
If you’re thinking of trying this recipe, may I suggest serving it with something spicy and savory. We served the sangria with Chiles en Nogada, grilled prawns and tomatillo chipotle salsa with homemade corn tortilla chips. The citrus and sweetness of the sangria was the perfect pairing for the prawns, the spicy salsa. and the savory poblanos.
Makes 4-6 servings (depending on your pour)
INGREDIENTS
- 1 organic green apple, cored, seeded and sliced thin with skin
- 1 organic red apple (we used honey crisp), cored, seeded and sliced thin with skin
- 1 organic pear, cored, seeded and sliced thin with skin
- 1/2 orange, plus more for garnish, sliced into moon shapes with skin
- 1 C pear or berry shrub (see recipe link)
- 1 bottle dry red wine (Tempranillo, Rioja, Syrah, Malbec)
- 1-2 cinnamon sticks
- 4 orange slices, sliced in moon shapes with skin
- Springs of rosemary, thyme or basil
Combine the wine, shrub, sliced fruits and cinnamon sticks in a large glass jar (or pitcher) with a lid and refrigerate for at least 4 hours and up to 24 hours. If fermenting in a jar, transfer all ingredients to a glass pitcher just before serving. Serve in wine glasses or goblets or tumbler. Garnish with orange slices on the rim and green herb sprig
SHRUB LINK :
COOK’S NOTES:
- I understand Fall Sangria has been around since the 50’s, maybe longer. So if you want an original recipe using the vinegar and simple syrup, I am sure you can easily find one out there.
- I found that the cinnamon was a bit too strong. If you like cinnamon in drinks, then by all means, leave it in. I think it would have been better without, but that’s my personal taste.
- The original recipe calls for ice. I wouldn’t do that. It’ll just water down that fabulous wine concoction you’ve made.