Autumn is here! It’s my favorite season for many reasons. I enjoy so many of the fruits and vegetables that are ripe and ready right now, I adore the crimson, amber, and golden hues of Fall beginning to show on all the trees, and I especially am thankful for the relief from the blistering heat and humidity of Summer. And then there is the food! It is warm and comforting, full of spices and flavor! There are so many things to love about moving into this new season.
Autumn on this blog is kicking off with a seasonal sangria. The combination of cinnamon sticks, apple cider, and fresh apple slices bring all the greatness of an apple pie together in a cocktail glass. Enjoy!
Autumn Apple Sangria
Autumn Apple Sangria (adapted from foodnetwork.com) Total Time Required: 4 hours + 45 minutes, Active Time: 25 minutes, Yield: 8 (1-cup) servings
Ingredients:
- 2 – 3 lemons
- 1 cup sugar
- 8 cinnamon sticks
- One 750-milliliter bottle sauvignon blanc (dry white wine)
- 1 cup apple liqueur
- 1 cup apple cider
- 1 cup club soda
- 1 tart green apple (Granny Smith), cored, quartered and sliced
- 1 sweet red apple (MacIntosh or Gala), cored, quartered and thinly sliced crosswise
Directions:
Juice the lemons until you have 1/2 cup juice. Bring the lemon juice, sugar and cinnamon sticks to a boil in a small saucepan, stirring occasionally, until the sugar has dissolved. Boil the syrup for 1 minute more. Let the syrup cool completely, then strain into a 3-quart pitcher, reserving the cinnamon sticks.
Combine the lemon juice, sugar and cinnamon sticks to make the simple syrup.
Add the wine, liqueur, cider, and club soda to the pitcher and stir to combine. Add the apple slices and cinnamon sticks, and cover the pitcher with plastic wrap. Refrigerate the sangria to chill for at least 4 hours.
Add the liquids to the pitcher along with the apple slices and cinnamon sticks.
To serve, fill rocks glasses halfway with ice, then pour the sangria into each glass. Garnish each with some apple slices and one of the cinnamon sticks.
Apple Pie in a glass!
Welcome Fall!~Linda
Autumn Apple Sangria (adapted from foodnetwork.com) Total Time Required: 4 hours + 45 minutes, Active Time: 25 minutes, Yield: 8 (1-cup) servings
Ingredients:
- 2 – 3 lemons
- 1 cup sugar
- 8 cinnamon sticks
- One 750-milliliter bottle sauvignon blanc (dry white wine)
- 1 cup apple liqueur
- 1 cup apple cider
- 1 cup club soda
- 1 tart green apple (Granny Smith), cored, quartered and sliced
- 1 sweet red apple (MacIntosh or Gala), cored, quartered and thinly sliced crosswise
Directions:
Juice the lemons until you have 1/2 cup juice. Bring the lemon juice, sugar and cinnamon sticks to a boil in a small saucepan, stirring occasionally, until the sugar has dissolved. Boil the syrup for 1 minute more. Let the syrup cool completely, then strain into a 3-quart pitcher, reserving the cinnamon sticks.
Add the wine, liqueur, cider, and club soda to the pitcher and stir to combine. Add the apple slices and cinnamon sticks, and cover the pitcher with plastic wrap. Refrigerate the sangria to chill for at least 4 hours.
To serve, fill rocks glasses halfway with ice, then pour the sangria into each glass. Garnish each with some apple slices and one of the cinnamon sticks.