3 1/2 cups chopped apple
1/2 cup apple schnapps
1/4 cup honey
4 whole cloves
2 cinnamon sticks
1 slices peeled fresh ginger
1 large navel orange, quartered
1 (750-milliliter) bottle Beaujolais
1/2 cup club soda, chilled
1. Combine first 8 ingredients in a large bowl; stir well. Refrigerate 4 hours or until thoroughly chilled.
2. Strain wine mixture through a sieve into a bowl; discard solids. Pour about 2/3 cup sangria over ice in each glass; top each serving with club soda.
The sugary-sweet apples balanced the spiced wine and really got me in a festive fall mood. I plan on making a double batch of this for the night before Thanksgiving. mmmm....
I've never heard of apple sangria but I am intrigued! Love the spicy side with cloves and ginger - sounds delish. What this a pre-dinner cocktail or did you serve it with something? We're having a few friends over night before Thanksgiving for hors d'oeuvres, chit chat - this might be a nice addition.
ReplyDeleteYes, we had this with brie, apple, and arugula quesadillas - also a Cooking Light recipe. I think both would be great for your evening!
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