Molasses adds a hint of smokiness to this sangria full of autumn fruits. If unable to get fresh fruits, dried fruits may be substituted.
• 2 cups fresh fruit such as figs, plums, and apricots, pitted and sliced
• 1 tablespoon mild molasses
• 1-2/3 cups light red wine, such as Beaujolais Villages or Pinot Noir
• 1-2/3 cups sparkling apple cider, chilled
• 1 small orange, sliced
In pitcher container combine fruits and molasses; stir until well combined. Slowly pour in red wine. Cover; chill 2 to 24 hours. To serve, add sparkling cider and orange. Stir gently with spoon. Fill glasses with ice and ladle in sangría. Makes 4 servings.
Tip: Fruits may be halved, quartered or sliced. Remove pits if using fresh fruit.