Asian Pear & Apple Sangria with Ginger & Lemon

Back in the days of the ancient Greeks and Romans, wine wasn’t nearly as delicious as it is today; as a result, it was usually mixed with water, juices, spices, and even fruits to make it drinkable. In 15th century Spain, red wine or “sangria” (which comes from the Spanish word for “blood”) mixed with spices, fruits, and water began to gain popularity – after a couple thousand years and a whole lot of partying, sangria has evolved into the boozy, fruity beverage we all love today! Asian pears and apples come together in this nod to traditional sangria, albeit with a slightly modern twist. It’s perfect for fall, what with the spicy ginger and warm cinnamon flavors; serve it cold, or forego the ice and heat it up for a delicious mulled wine.

  • Serves: 4-6 servings
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes


  • 1 (750 ml.) bottle Red Wine
  • 1/3 c. Brandy
  • 2 Asian Pears
  • 2 Gala Apples
  • 1 Lemon
  • 1 thumb-sized piece Fresh Ginger
  • 2 Cinnamon Sticks
  • 1/2 c. Cane Sugar
  • Ice


  1. Peel and very finely grate ginger knob, then set aside. Wash pears and apples, then remove cores; cut into bit-sized cubes. Slice lemon into small wedges.

  2. Add apples, pears, and sugar to a large pitcher and muddle gently with a wooden spoon or muddler for 30 seconds. Add lemon, ginger, and brandy, then muddle additional 30 seconds. Add cinnamon sticks, then top with red wine and stir to incorporate. Add ice before serving.

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