Damaris Phillips’ Kentucky Autumn Sangria

by Rachael Ray Show Staff 9:00 AM, November 15, 2016

Rachael Ray Show

Aired November 15, 2016

Serves 10-12 servings (can be doubled or tripled if you have a large group coming for dinner.)

1 bottle full-bodied red wine, such as a Cabernet Sauvignon
2 cups apple cider (I like the kind from local orchards)
2/3 cup bourbon
1/4 cup sugar (optional)
1 teaspoon cinnamon extract
3 cinnamon sticks
5 cloves
3 star anise
2 bags sliced apple
Ice, to serve


To a gallon-size container fitted with a lid, add the wine, apple cider, bourbon, sugar, cinnamon extract, cinnamon sticks, cloves, star anise and apples. Stir to dissolve the sugar. Cover and refrigerate for at least 4 hours. (Note: The longer the drink sets, the more the flavors marry, so I love to make this 24 to 48 hours ahead.)
To serve, fill a wine goblet with ice and fill with Kentucky Sangria.

Damaris Phillips' Herb and Sausage Quiche
Damaris Phillips' Lemon Shake-Up With Lemonade Lavender Ice Cubes
Italian Sangria