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Abigail Kirsch’s Mulled Fruit Sangria

Sangria

The holidays are fast approaching, and with that, of course, comes all sorts of entertaining! Start your celebrations off with a cup of cheer with this recipe for Mulled Fruit Sangria from acclaimed caterer Abigail Kirsch (of event venue Abigail Kirsch at The Loading Dock in Stamford).

MULLED FRUIT SANGRIA
2 parts dry red wine
¼ part pear brandy
2 parts club soda or ginger ale
1 part honey-ginger simple syrup (recipe below)
Diced apples, pears, morello cherries

Combine ingredients in a glass or pitcher and stir. For more intense fruit flavor, allow fruit to steep overnight in the refrigerator.

Honey Spice Simple Syrup
½ cup sugar
½ cup water
2 cinnamon sticks
1 tablespoon honey
2 star anise
1 cardamom pod
½ tsp black peppercorns
1 slice fresh ginger

In a small, heavy bottom sauce pan, heat all ingredients over medium heat until sugar is dissolved. Remove from heat and let steep for a minimum of two hours. Strain. (Can be stored in refrigerator several days in advance.)

Brought to you by  Abigail Kirsch

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