Welcome to Sangria Saturday, where ever Saturday you will find a delicious sangria recipe to go with your weekend reading! Have a recipe of your own? Join the fun and leave us a comment or a link to your own post!
Tomorrow is the first day of Winter! Doesn't a Honeycrisp Apple Sangria sound delicious to kick the season off? Make some for your Winter Solstice get-together!
Honeycrisp Apple Sangria
2 Honeycrisp apples
One 750-milliliter bottle unoaked Chardonnay
1/3 cup peach Schnapps
1/4 cup pisco
1/4 cup honey
2 oranges, 1 quartered
1 lemon, quartered
1 lime, quartered
2 cinnamon sticks
2 quarter-size slices of fresh ginger
2 tablespoons sugar
1/2 teaspoon ground cinnamon
Mint sprigs, for garnish
1. Peel, core and chop one of the apples. In a bowl, combine the Chardonnay, Schnapps, pisco and honey. Add the quartered orange, the lemon, lime, cinnamon sticks, the chopped apple, ginger and cloves and refrigerate at least 4 hours.
2. Strain the sangria into a pitcher. Peel, core and finely chop the remaining apple. Peel, section and chop the remaining orange. Mix the apple and orange in a bowl.
3. On a small plate, blend the sugar and cinnamon. Moisten the rims of wine glasses and dip in the cinnamon sugar to coat. Fill the glasses with ice. Pour in the sangria until three-quarters full. Top with a splash of club soda. Garnish with a spoonful of the chopped apple and orange and a mint sprig.
Recipe from Food & Wine
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