Recipes Tasty Treats To Sip On

Honeycrisp Apple Fall Sangria

Fall sangria, for the win! 

When I think of sangria, I typically think of warm summer nights. Whether we’re sitting on the patio, or hanging out at my cottage, it’s always been the drink of choice amongst my girlfriends and I. It’s fresh, it’s fruity, it’s summer in liquid format. So you can imagine my surprise (and excitement) when I stumbled upon this fall inspired version. First of all, why the heck didn’t I think of this sooner? And next: honeycrisp apples paired with warm spices the likes of ginger and cloves makes for the perfect autumn inspired treat. Top it off with a cinnamon sugar rim and you, my friend, are off to the fall sangria races. 

Cinnamon spice and everything nice in this fall sangria recipe Apple and cinnamon play nice in this fall sangria Recipe: fall sangria 

Click here for more recipes! And read on for this one…

Fall Sangria
Serves 8
An autumn inspired sangria with honeycrisp apples and warm, cinnamon-y, spices4
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Prep Time
4 hr
Prep Time
4 hr
248 calories
34 g
0 g
0 g
1 g
0 g
260 g
9 g
29 g
0 g
0 g
Nutrition Facts
Serving Size
260g
Servings
8
Amount Per Serving
Calories 248
Calories from Fat 2
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 9mg
0%
Total Carbohydrates 34g
11%
Dietary Fiber 3g
10%
Sugars 29g
Protein 1g
Vitamin A
2%
Vitamin C
46%
Calcium
3%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 750-milliliter bottle of unoaked Chardonnay
  2. 3/4 cup peach Schnapps
  3. 1/4 cup honey
  4. 2 Honeycrisp apples, cored and chopped
  5. 2 oranges, 1 quartered
  6. 1 lemon, quartered
  7. 1 lime, quartered
  8. 2 cinnamon sticks
  9. 2 quarter-size slices of fresh ginger
  10. 6-7 cloves
  11. 2 tablespoons sugar
  12. 1/2 teaspoon ground cinnamon
  13. Ice
  14. Club soda
Instructions
  1. In a bowl, add the chardonnay, peach schnapps, honey and stir. Toss in half of the chopped apples, the quartered orange, lemon, lime, cinnamon sticks, ginger and cloves. Refrigerate for at least 4 hours.
  2. In the meantime, add the other chopped apple and the other orange, peeled and chopped, to a bowl. Cover and refrigerate.
  3. After 4 hours, strain the sangria into a pitcher.
  4. On a small plate, blend the sugar and cinnamon. Moisten the rim of your glass with a lemon and dip into the mixture. Add ice, pour the sangria until 3/4 full, and top with club soda. Garnish with a spoonful of the apple-orange mixture.
Adapted from Food & Wine
beta
calories
248
fat
0g
protein
1g
carbs
34g
more
Adapted from Food & Wine
lark & linen http://www.jacquelynclark.com/

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