Fall Sangria

Name: Fall Sangria
Ingredients: FOR THE FRUIT:; 6 whole Dried Figs (Calimyrna) Or Any Light Fig, Sliced; 6 whole Dried Apricots, Cut Into Slivers; 1/2 cups Raisins (Dark, Light, Or A Mix Of Both); 1/4 cups Brandy (any Brand) To Cook Fruit; 2 Tablespoons Honey; FOR THE SANGRIA:; 1 bottle (750ml Size) Rioja Or Merlot Red Wine; 1/4 cups Brandy; 1/4 cups Triple Sec; 1/2 cups Peach Schnapps Or Peach Vodka; 10 ounces, fluid Club Soda (optional)

12 ingredients

3 steps

Ingredients

FOR THE FRUIT:
6 whole Dried Figs (Calimyrna) Or Any Light Fig, Sliced
6 whole Dried Apricots, Cut Into Slivers
1/2 cups Raisins (Dark, Light, Or A Mix Of Both)
1/4 cups Brandy (any Brand) To Cook Fruit
2 Tablespoons Honey
FOR THE SANGRIA:
1 bottle (750ml Size) Rioja Or Merlot Red Wine
1/4 cups Brandy
1/4 cups Triple Sec
1/2 cups Peach Schnapps Or Peach Vodka
10 ounces, fluid Club Soda (optional)

Directions

1

In a saucepan, stir together dried fruit, brandy, and honey. Cook over medium-low heat until simmering. Remove from heat; cool slightly.
2

To a container, add wine, brandy, triple sec, peach schnapps or peach vodka. Stir. Refrigerate up to 24 hours.
3

To serve, strain sangria into a pitcher. (If desired, fruits can be used as a garnish to add interest.) Add ice cubes and club soda; stir gently.