Apple Cider Sangria (Print version)
A crisp fall sangria with apple cider, white wine, brandy, apples, oranges, cinnamon, and a fizzy finish.
# Ingredients:
For the sangria base
01 -
1 bottle (750 ml) dry white wine, chilled
02 -
3 cups (720 ml) apple cider, chilled
03 -
1/2 cup (120 ml) brandy or apple brandy
04 -
1/4 cup (60 ml) orange liqueur
05 -
2 tablespoons fresh lemon juice
06 -
1 tablespoon maple syrup, plus more to taste
For the fruit and finish
07 -
2 crisp apples, thinly sliced
08 -
1 orange, thinly sliced
09 -
1 firm pear, thinly sliced
10 -
3 cinnamon sticks
11 -
1 cup (240 ml) cold ginger beer or sparkling water
12 -
Ice, for serving
13 -
Pomegranate seeds or cranberries, optional garnish
# Instructions:
01 -
Thinly slice the apples, orange, and pear. Remove any apple or pear seeds, but leave the skins on for color and texture.
02 -
In a large pitcher, stir together the white wine, apple cider, brandy, orange liqueur, lemon juice, and maple syrup until combined.
03 -
Add the sliced fruit and cinnamon sticks. Stir gently and press the fruit once or twice with a spoon to release a little juice.
04 -
Cover and refrigerate for at least 2 hours and up to 24 hours. Taste before serving and add a little more lemon juice or maple syrup if needed.
05 -
Stir in the cold ginger beer or sparkling water just before serving. Pour over ice and add some soaked fruit to each glass.
# Good to know:
01 -
Chill for at least 2 hours before serving for better fruit flavor.
02 -
Add ginger beer or sparkling water right before serving so it stays fizzy.
03 -
Use firm apples and pears so the fruit holds its shape in the pitcher.