Fall Sangria

• 1 bottle Cabernet Sauvignon
• 1 1/2 cups apple cider
• 1 1/2 cups apple cider
• 1/4 cup plus 2 tablespoons apple brandy
• 1/4 cup plus 2 tablespoons pear brandy
• 1/4 cup Cinnamon Simple Syrup, recipe follows
• 2 soaked cinnamon sticks (from * Cinnamon Simple Syrup)
• 1 small Gala or Fuji apple, cored and thinly sliced
• 1 Granny Smith apple, cored and thinly sliced
• 1 small red pear, cored and thinly sliced
• 1 small green pear, cored and thinly sliced
• 1/2 small pomegranate, seeded
• 1/2 orange, thinly sliced and each sliced halved
• Ice, to serve (optional)

Cinnamon Simple Syrup

• 1 cup granulated sugar
• 5 whole cinnamon sticks

1. Combine the sugar and 1 cup water in a small saucepan, bring to a boil over high heat and cook until the sugar is completely dissolved, about 3 minutes. Transfer the syrup to a container with a lid, add the cinnamon sticks and let chill in the refrigerator for at least 4 hours and up to 48 hours. The longer it sits, the more intense the flavor. Remove the cinnamon sticks and save to add to the sangria mixture.

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