This festive fall sangria is the perfect sip for autumn, made with deep red wine, fresh apple cider, spicy cinnamon, and seasonal fruits.
To make the honey simple syrup, add the honey and the water to a small saucepan and heat up on medium-low heat until the honey has "melted" into the water. When done, let cool slightly before adding to the sangria.
In a large pitcher (or similarly large vessel), combine the Garnacha, Amaro, cooled honey simple syrup, and apple cider.
Squeeze in the juice from 1 Cara Cara orange, and add in the other orange slices, apple slices, cinnamon sticks, and cranberries.
For best results, let everything "sit" in the fridge for at least an hour. (This helps the flavors of the fruit infuse into the sangria!)
When ready to serve, ladle into glasses and garnish with fresh orange slices.
I didn't put a serving size here because everybody enjoys their sangria in different quantities! But if I had to guess, this sangria will yield about 8-10 moderately-poured wine glasses.