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.
1tart apple, like granny smithcored and diced into 1" pieces
1sweet apple, like honeycrispcored and diced into 1" pieces
1cupfresh cranberriesor pomegranate seeds
1cinnamon stickplus more for garnish
1/2csimple syrupor 1/4 cup white sugar
1cunsweetened apple cider
1bottledry white wine, like sauvignon blanc
1/4ccinnamon sugarfor 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 is slightly bruised.
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 4 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.
Cinnamon 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.
Make-Ahead and Storage: this sangria is at peak flavor after chilling for 24 hours. Leftovers can be store in the fridge for up to 3 days.