This is a very hands-off sangria recipe that is perfect for fall! Roasted fruits, cinnamon, fresh citrus and ginger beer are a delicious combination that will have you coming back for more.
2ouncesApricot Brandyor Apple Brandy, or Pear Liqueur
1largeOrange
Ginger Beer
Instructions
Preheat oven to 375 F. Line a large, rimmed baking sheet with parchment paper. Set aside.
Core the pears and apple. Roughly chop each into 1/2" in cubes.
Toss chopped pears and apple with light brown sugar.
Spread the fruit across the prepared baking sheet. Toss the cinnamon sticks on the baking sheet, too. Bake for 30 minutes at 375.
Remove from the oven, and allow to cool for 15 minutes.
Use a spatula to scrape the fruit, cinnamon sticks, and any melted brown sugar into a large pitcher. Pour in white wine, Cointreau, and apricot brandy. Stir to combine, then tightly cover the pitcher with plastic wrap or a tightly fitted lid.
Refrigerate for 3 days.
After three days, squeeze in fresh orange juice, and stir to combine.
Strain the sangria through a fine mesh sieve into a fresh serving pitcher.*
Fill cocktail glasses with ice, and fill each glass 3/4 full with sangria.
Top each glass with ginger beer, and garnish with an orange peel (if desired).
Enjoy!
Notes
*If you prefer to leave the fruit chunks in the sangria, skip this step! Just pour the sangria straight from the pitcher you made it in!