An apple a day keeps the doctor away, right? Would a cup of Apple Cider Spiced Sangria do the same? Boy, do we love apples. In the fall, I could make and eat apple pie ever week if I could.
Sangria is a lovely creation. Summer parties, Halloween, and even the winter, sangria can be made to please your guests all times of the year, for any occasion. The recipe below is for a single serving, but we made this sangria a few weeks ago and quadrupled it to fit into a large dispenser.
A few Halloweens ago, we had a delicious hot apple cider sangria at our friends’ house and we’ve ever since. It had cloves, nutmeg, cinnamon sticks, and lemons. The perfect concoction for a cold fall afternoon. If the base is not a red wine, I’m a fan of chilled sangria. So this would be a perfect drink to enjoy at the beginning of summer on an apple-picking excursion. Or in the heart of fall, snuggled next to a roaring fire.
Apple Cider Spiced Sangria
- 1 “normal-sized” bottle of your favorite Pinot Grigio
- 2½ cups of apple cider
- 2 “nips” (100 ml) of blackberry brandy
- 4 golden delicious apples
- 4 red delicious apples
- 3 chopped and cubed pears
- Cinnamon sticks
- 1/2 tbsp powdered cinnamon (add more to taste)
- 1 cup club soda
- Gather all of your ingredients 24 hours before you want to serve the Sangria (more time the better!).
- Chop up all of your apples and pears, and put them into a large container. If you have a dispenser, you’ll want to put them in those. Peeling them is a waste of time, so don’t do it!
- Pour in wine, apple cider, brandy, cinnamon sticks, and powdered cinnamon.
- Stir until everything is evenly coated.
- Seal and store in a cold area (the fridge) for 24 hours until serving.
- Just before serving, pour in the club soda. Waiting until now to pour in the club soda keeps the carbonation “fresh.”
- Pour yourself a cup (or two) and relax!