Apple Cider Sangria
Sweet, tart, and subtly spiced with cinnamon, this apple cider sangria is, dare I say it, absolutely perfect. It's an easy large batch recipe for a cocktail party with the added benefit that you have to make it in advance - and it's better the longer it sits. Take an extra minute or two to serve this white sangria with a cinnamon sugar rim for an extra special touch.
- 1 tart apple, like granny smith cored and diced into 1" pieces
- 1 sweet apple, like honeycrisp cored and diced into 1" pieces
- 1 cup fresh cranberries or pomegranate seeds
- 1 cinnamon stick plus more for garnish
- 1/2 c simple syrup or 1/4 cup white sugar
- 1 c unsweetened apple cider
- 1/2 c apple brandy
- 1/2 c triple sec
- 1 bottle dry white wine, like sauvignon blanc
- 1/4 c cinnamon sugar for garnish
Place the diced apples, fresh cranberries, and cinnamon stick into a large pitcher. Add the simple syrup or sugar, and gently muddle with a wood spoon until the fruit starts to release a little of its natural juices.
Add apple cider, apple brandy, triple sec, and wine to the pitcher. Stir to combine. Place the pitcher into the fridge to chill and marinate for at least for hours, but 24 hours is best.
To serve, fill a glass with ice, and pour sangria over ice. Garnish with a cinnamon stick if desired.
To create a cinna-sugar rim, combine a quarter cup of white sugar with a teaspoon of cinnamon. Stir until throughly combined. Pour the cinnamon sugar onto a small plate. Rub a piece of lemon around the lip of glass, then dip the glass into the cinnamon sugar to create a rim. Fill the glass with ice, then top with sangria, garnish with a cinnamon stick, and serve.