It’s here! Fall has officially arrived, though California weather is laughing in its face. So, I’ve put together a refreshing beverage that combines seasonal flavors with the ability to cool you down, Sparkling Fall Sangria!
It all started when I saw beautiful red pears at the grocery store. I’m a little embarrassed to admit that I’ve never had them before! So, I thought, what will I make first with these? Baked goods? No. Smoothies? Lol, no. A spiced sangria? YES. But, I had a problem…
This may be shocking, since as a food stylist I have a closet filled with all kinds of dishes and props; but, I didn’t have any of my own wine glasses. *GASP* Really, though, the only glasses I had to use were not mine and to be honest, using stemmed wine glasses seems like a hazard to me (hello breaking every glass in sight!).
How did I solve this problem? Well, I can’t say it was all me, but the first products I thought about were the red wine tumblers that Lenox offers; specifically from their Tuscany Classics line. If you’re going to invest in some glasses, do it right! These beauties are of super high-quality, dishwasher-safe, lightweight, as I mentioned before stemless (important for me), and lastly, they’re on sale!
These glasses were perfect for this recipe, and really gave the sangria a classier look than my stand-in rocks glasses would have. 😉
Now that I have vessels for my Sparkling Fall Sangria, let me tell you what’s in it! Those gorgeous red pears, crisp Fuji apples, cinnamon sticks, orange slices, cloves and leftover vanilla bean pods, are all used for a POW of fall flavors. Plus, there is a little maple syrup to sweeten the mixture and some sparkling water for refreshing bubbles. Mmm..
- 1 bottle vegan red wine, I used Green Fin Red Table wine
- ¼ cup maple syrup
- 1 cup cored and sliced Fuji apples
- 1 cup cored and sliced red pears
- ½ cup sliced orange, plus extra slices for garnish
- 3 cinnamon sticks, plus extra for garnish
- 2 scraped/leftover vanilla bean pods
- 6 cloves whole
- 2 cups sparkling water
- In a large, resealable container (such as the jar pictured), place wine and maple syrup, stir until combined. Next, add apples, pears, oranges, cinnamon sticks, vanilla beans, and cloves.
- Press everything down so that the wine covers it, and refrigerate overnight or for 1 day. Before serving, strain wine from fruit/spices and combine with sparkling water. Reserve a couple of pear and apple slices to put in each of the 4 wine glasses.
- Divide sangria between glasses, garnish each with an orange slice and cinnamon stick, serve! Optional: add a couple of ice cubes to keep it chilled in warmer weather.
Nutrition Information:Yield: 4 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
Sparkling Fall Sangria switch-ups:
- If you want an extra fiery, boozy kick add 1/4 cup of cinnamon whiskey to the sangria!
- When it gets closer to winter, use slices of persimmon instead of the apple slices.
This post is in partnership with Lenox and Women’s Choice Award, all words and opinions are my own. Posts like these help me to keep this blog and more recipes coming your way.