fall sangria

Photo by Missy T.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Club soda

  • Ice

  • 1/2

    teaspoon ground cinnamon

  • 2

    tablespoons sugar

  • 3

    whole cloves

  • 2

    quarter-size slices of fresh ginger

  • 2

    cinnamon sticks

  • 1

    lime - quartered

  • 1

    lemon - quartered

  • 2

    oranges- 1 quartered

  • 1/4

    cup raw honey

  • 1/2

    cup peach brandy

  • One

    750-milliliter bottle unoaked Chardonnay

  • 2

    honeycrisp apples

Directions

1.Peel, core and chop one of the apples. In a pitcher, combine the Chardonnay, brandy and honey. Add the quartered orange, lemon, lime, cinnamon sticks, chopped apple, ginger and cloves and refrigerate overnight. 2.Strain the sangria into a pitcher. Peel, core and 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 with water (or simple syrup) 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.

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