Apple Sangria Recipes

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HONEYCRISP APPLE SANGRIA



Honeycrisp Apple Sangria image

This sangria is THE drink to make this fall. It combines red wine, brandy, cinnamon, apple cider, citrus, and of course - sweet honeycrisp apples! I highly suggest doubling the recipe because everyone will want more than 1 glass.

Provided by Sally

Categories     Drinks

Time 6h

Number Of Ingredients 9

3 cinnamon sticks (plus more for garnish)
2 honeycrisp apples, chopped
1 orange, thinly sliced
1 (750 ml) bottle red wine (I suggest a light-bodied Spanish variety)
1 and 3/4 cups homemade apple cider or store-bought*
1/2 cup brandy
1/4 cup orange juice (or juice from 2 medium oranges)
juice from 1 lemon
club soda, to taste

Steps:

  • Place the cinnamon sticks, apples, and orange slices in a large pitcher. Add wine, apple cider, brandy, orange juice, and lemon juice. Allow to sit in the refrigerator for 6 - 24 hours. Taste; if you'd like it to be sweeter, add 1-2 Tablespoons granulated sugar, honey, or agave.
  • If you'd like a cinnamon-sugar rim (highly recommended), simply moisten the rim of your glasses with water, turn the glass upside down and dip it into a mix of cinnamon and sugar. Pour in the sangria with fruit* and add a splash of club soda (this unsweetened fizz is wonderful with the sangria!). Garnish with a cinnamon stick, if desired. Cheers!

AUTUMN APPLE SANGRIA



Autumn Apple Sangria image

The invigorating scent of fall's first apples flavors this bright sangria, sweetened with a lemon-cinnamon syrup and apple brandy.

Provided by Food Network Kitchen

Categories     beverage

Time 4h45m

Yield 8 servings (8 cups)

Number Of Ingredients 9

4 lemons
1 cup sugar
8 cinnamon sticks
One 750-milliliter bottle sauvignon blanc or other dry white wine
1 cup apple brandy, such as Calvados
1 cup apple cider
1 cup soda water
1 tart green apple, such as Granny Smith, cored, quartered and thinly sliced crosswise
1 sweet red apple, such as Gala, cored, quartered and thinly sliced crosswise

Steps:

  • Thinly slice 1 lemon, discarding the seeds, and reserve in a bowl. Juice the remaining 3 lemons until you have 1/2 cup juice (discard any extra 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, Calvados, cider and soda water to the pitcher, and stir to combine. Add the tart and sweet apples and lemon slices, and cover the pitcher with plastic wrap. Refrigerate the sangria to chill, at least 4 hours up to overnight.
  • To serve, fill 8 glasses halfway with ice, then pour the sangria and fruit into each glass. Garnish each with 1 of the reserved cinnamon sticks.

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