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    Home » Recipes » Cocktails » Sangria » Autumn Sangria

    LAST UPDATED: October 3, 2018 • FIRST PUBLISHED: September 23, 2012 By Toni Dash 13 Comments

    Autumn Sangria

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    A bottle of wine and a glass of Sangria and Fruit

    Last weekend when I was in Snowmass Colorado for the Snowmass Wine Festival I enjoyed a 4 course paired dinner featuring Spanish wines. During the mixer hour, Tapas and Sangria were served bringing back fond memories of a week spent in Barcelona. While there I took very descriptive notes, originally for the purpose of my daughter’s scrapbook who was 3 at the time, risking no memory of our adventure, though the travelogue has served as guidance for friends many times since. I had recorded everywhere we went and everything we ate and drank, having enjoyed every morsel!

    Like me, my husband loves food and wine. He also is an incredible source of information, invoking things he’s read from myriad sources with uncanny recall. Thanks to the breadth and depth of his interest, our week on the Northeast coast of the Iberian Peninsula was dense with discovery and fabulous food. Relying on his high school Spanish (with much more impressive command than what is left of my high school French) we wound through back alleys to discrete shops cited in old issues of Saveur magazine to amass supplies to make traditional Spanish dishes including paella at home; ceramic pans, black truffles, Arborio rice, Marcona almonds still glistening from roasting in olive oil.

    A group of people standing in front of a store
    A definite highlight for me on our trip to Barcelona was the back alley trip to Casa Gispert, a source of fine chocolate, Spanish olive oil, black truffles, paella ingredients and nuts of all sorts. The store was marked by three larger-than-life nuts in front. The tiny person was with us!

     

    We enjoyed good food and wine everywhere we went in every price point. I loved dining on Tapas, being one who likes ‘choices’, having a sampling of many things spoke to my explorative nature. My husband’s Spanish did us well with only one slip. At a lovely outdoor café in Barceloneta, Café En Mamel, known for its exceptional paella he ordered what he thought was a chicken dish for our daughter. With only one letter difference from a calamari dish, we ended up with a heaping plate of (delicious) squid. After 30 minutes of being told it was ‘Spanish chicken’ our daughter wasn’t buying it so we happily ate it and took her next door to the Gelataria for ice cream instead.

    Making sangria - plies in jar

    In addition to the beautiful Spanish wines we drank Sangria, the fruit and wine punch with long roots back in the Spanish culture. Sangria is a chilled drink having allowed select fruits to sit for some time in red wine before serving,  infusing their flavors into the wine. Traditionally it is strained using a Spanish Sangria pitcher with a pinched spout and then embellished with sparkling wine, sparkling juice or sparkling water and sometimes also with brandy. There are many different recipes from those featuring summer fruits (click here for one of my warm weather favorites), to all white versions.

    measuring cup of dried apricots

    They say there is nothing worse than listening to someone else’s vacation! The least I could offer after toting you along on my flashback would be some sangria you can make yourself! This version really features the fruits of early autumn, made effervescent with Sparkling Pear Juice.

    Red sangria glass with ice

     

    A bottle of wine and a glass of Sangria and Fruit

    Autumn Sangria

    This festive, fall version of Sangria celebrates early fall fruit and is made all the more unique by the addition of Sparkling Pear Juice. It is simple to prepare with the bulk of the time duration being the infusion of the fruit into the wine.
    5 from 4 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Cocktail
    Cuisine: American
    Prep Time: 20 minutes
    Total Time: 1 day 20 minutes
    Servings: 8 servings
    Calories: 217kcal
    Author: Toni Dash
    Prevent your screen from going dark

    Ingredients

    • 4 fresh figs , quartered
    • 6 small (or 3-4 large) plums, pitted and cut into wedges
    • ¾ cup of dried apricots , sliced
    • 2 ripe but firm pears , cored and cut into wedges
    • 1 750 ml bottle of Pinot Noir (or other light red wine such as Gamay)
    • 1 750 ml bottle of Sparkling Pear juice (or sparkling apple cider if pear is unavailable)
    • Orange slices for garnish

    Instructions

    • In a 3 quart glass jar or container add all the fruit and red wine. Seal or cover and chill for 24 hours (or longer).
    • If serving a large group, strain the sangria into a serving bowl and add the bottle of sparkling pear juice. Fill glasses with ice, pour in sangria and garnish with an orange slice. If preparing single servings (not using the entire batch of sangria), add equal parts of sangria and sparkling pear juice to ice filled glasses; garnish with orange slice.

    Nutrition

    Calories: 217kcal | Carbohydrates: 38g | Protein: 1g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 9mg | Potassium: 450mg | Fiber: 3g | Sugar: 26g | Vitamin A: 655IU | Vitamin C: 38.9mg | Calcium: 34mg | Iron: 0.6mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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      Recipe Rating




    1. Andrea Metlika says

      July 05, 2019 at 9:41 am

      5 stars
      I love a good Sangria and this one sounds marvelous!

      Reply
    2. Alex says

      October 02, 2012 at 2:22 am

      Another great recipe. Incidentally this site inspired me to buy A. J. Rathbun’s ‘Luscious Liqueurs’ and I’ve just made a batch of his blackberry liqueur from wild berries I picked near where I live. It’s still infusing at the moment but I’m looking forward to trying it out. Unfortunately we’ve had a terrible summer meaning all the local apple and pear trees are pretty bare but the local blackberries don’t seem to have fared as badly.

      Reply
    3. lindsay | rosemarried says

      October 01, 2012 at 9:41 pm

      I love sangria, in all it’s forms. But this fall version sounds particularly timely (and lovely). Thanks for sharing. Love the new blog layout/format!

      Reply
    4. Liz says

      September 25, 2012 at 4:37 pm

      What’s not to love about this sangria? The figs, plums and apricots sound perfect…and topping it off with sparkling pear juice must make these extra delicious! Loving the picture of your sweet daughter by the nuts…so cute 🙂

      Reply
    5. Sommer@ASpicyPerspective says

      September 24, 2012 at 10:33 am

      5 stars
      Wow, I just want to dive into those plums. I bet this is wonderful!

      Reply
    6. Debra says

      September 23, 2012 at 4:36 pm

      5 stars
      What a great idea. I always think of sangria as a summer beverage. Thanks for offering up this autumnal version.

      Reply
      • Toni | Boulder Locavore says

        September 23, 2012 at 5:44 pm

        Thank you Debra and you are certainly welcome. I too have thought of it that way (‘summer only’) but while the temperatures slowly decline, the nice flavors of fall with a little pep from the sparkling pear juice still feel to work! Hope you’ll try it!

        Reply
    7. Kirsten@ My Kitchen in the Rockies says

      September 23, 2012 at 11:58 am

      5 stars
      Toni, no, not boring at all. Can’t wait myself to go back to visit Katalonien again. It brings back lots of memories reading about your trip. Cute picture of your daughter!
      Great idea to vary the fruits of the sangria to the season.

      Reply
      • Toni | Boulder Locavore says

        September 23, 2012 at 5:43 pm

        Thanks Kirsten. We had a great reminiscence reading the travelogue aloud to the family. My daugher did not remember much but I think enjoyed stories of the exotic Spanish men that doted over her everywhere we went. The Sangria is a a nice segue from summer to fall I think. In fact I think I’ll go have a little sip now!

        Reply
    8. john@kitchenriffs says

      September 23, 2012 at 10:47 am

      Love the picture of the girl with the pink top! Very cute. This sangria is terrific. I’ve never had it with figs and plums (or dried apricots, for that matter). Excellent idea. Very autumnal indeed. Thanks for this.

      Reply
      • Toni | Boulder Locavore says

        September 23, 2012 at 11:09 am

        Hi John! I love the flexibility of Sangria and how this version with the fall fruits turned out. Especially loved the sparkling pear juice which is even organic. Thanks for the kudos! And the tot in the pink top, I love that pic too (and she’s pretty great herself!); thank you!

        Reply
    9. Steve O says

      September 23, 2012 at 6:41 am

      Nothing worse than … Not try this time!

      Reply
      • Toni | Boulder Locavore says

        September 23, 2012 at 11:07 am

        I hope you will try it Steve and have a good report! Thanks for popping by.

        Reply

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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