Sunday, November 20, 2011

Honey Crisp Apple Sangria

If you enjoy lounging on a patio with your girlfriends, gossiping over a delicious Sangria during the summer, then you are sure to love this festive Holiday inspired Sangria even more! This recipe is for a Honey Crisp Apple Sangria- perfect for fall and winter.  And, with the Holidays around the corner serve this at your next party or event.  Your guests wont be disappointed!

Honey crisp Apple Sangria:
2 Honey crisp apples
One 750-milliliter bottle unoaked Chardonnay
1/3 C. peach Schnapps
1/4 C. pisco (or peach schnapps)
1/4 C. honey
2 oranges- 1 quartered
1 lemon – quartered
1 lime – quartered
2 cinnamon sticks
2 quarter-size slices of fresh ginger
3 whole cloves
2 T. sugar
1/2 t. ground cinnamon
Club soda
Mint sprigs – for garnish (optional)

Peel, core and chop one of the apples. In a bowl, combine the Chardonnay, Schnapps, pisco and honey. Add the quartered orange, the lemon, lime, cinnamon sticks, the chopped apple, ginger and cloves and refrigerate at least 4 hours. Strain the sangria into a pitcher. Peel, core and finely chop the remaining apple. Peel, section and chop the remaining orange. Mix the apple and orange in a bowl.
On a small plate, blend the sugar and cinnamon. Moisten the rims of wine glasses 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 and a mint sprig.
Should make around 5-6 cups of sangria.

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